Arugula Pesto
By Cathy Whims, from the Slow Food Chefs collection
Introduction
Be sure to make this with young or baby arugula; late-season arugula makes for a bitter and pungent sauce.
Ingredients
| 2 | cloves garlic, chopped | |
| ⅓ | cup pine nuts, lightly toasted | |
| 4 | cups loosely packed arugula leaves, washed and dried | |
| ½ | cup freshly grated Parmesan cheese | |
| ¾ | cup extra-virgin olive oil | |
| ~ | Salt and pepper |
Steps
- In the bowl of a food processor, place the garlic, pine nuts, arugula, and grated cheese. Pulse to chop finely.
- With the motor running, slowly pour in the oil until the pesto has a smooth consistency (you may not need all the oil). Season to taste with salt and pepper.
This content is from the Slow Food Chefs collection.