Arugula Pesto
Nicole Jimenez
We recently got some arugula from Urban Edge Farm in Brentwood and I didn't feel like going the usual salad route. I also had some walnuts on hand from Ferrari Farms in Linden, CA so I thought about a PESTO!! Pesto is incredibly easy to make and gives sooo much flavor to your dishes. Use it as it is for dipping or use a sauce in pizza or over veggies!
Ingredients:
One Bunch of Arugula
One Cup Walnuts
1/4 cup Grated Parmesan
1/4 cup Olive Oil
Directions:
Combine the Arugula, walnuts, parmesan and a squeeze of lemon (some zest wouldn't hurt). Blend it up in the food processor until it's a paste. Taste and see what it needs. If the arugula is very peppery or the walnuts are too nutty, you may want to add more parm. Add more lemon juice if the paste is too thick. Once you get the flavor just right, turn the food processor back on and drizzle in your olive oil. The blending will give it a creaminess and smooth it out. Season to taste with a little salt & pepper and enjoy!
Tip: The more olive oil you add, the smoother it will get, but be careful not to go too far, it will separate when you serve it and it's not so great. Keep it thick and add more olive oil to serve, if needed.
