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April 28th, 2009

Arugula Pesto 

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Launching and promoting my first book, along with having my beloved sister-in-law and 2-year old niece visiting for a week (and for the record, I lucked out in this department), left me with little time for cooking, or shopping, for that matter. Luckily, my freezer is stocked with some arugula pesto I made weeks ago when I had an abundance of arugula on hand. I know, I know. Pesto is usually made with basil, but I prefer the slightly heated bite of arugula. Arugula is not nearly as sandy as basil (making it easier to clean) and there’s no need to pick the leaves off the stems, especially if you use the smaller varieties often available at places like Whole Foods. I also like to toast the pignoli nuts (also called pine nuts) to give the pesto an extra bit of nuttiness.  Pesto freezes beautifully in zip lock bags and defrosts quickly. If you’re really in a hurry just place the baggie in a bit of hot or slightly simmering water. Then, boil up your favored shape of pasta and stir in the pesto along with some cooked shrimp, chicken or veggies. It’s got to be one of the fastest and most delicious dinners around–and easiest. Does it get any better?  note: I use Parmigiano-Reggiano, but Pecorino, a hard, aged sheep’s milk cheese works, too.

arugula-pesto.JPG

1/2 cup extra virgin olive oil

4 large cloves garlic

4 cups loosely packed cleaned arugula

3/4 cup pine nuts, toasted

finely grated zest of one lemon

 4 ounces Parmigiano Reggiano, grated

1/2 teaspoon ground black pepper

1/4 teaspoon salt

  1. On low-medium heat, cook the garlic cloves in the extra virgin olive oil until the garlic is light brown and softened. Use the smallest pan/pot you have so that the garlic is fully submerged in the oil. You can coarsely chop the garlic if necessary. Remove from heat and set aside to cool slightly.
  2. In a food processor, place the arugula, pine nuts, lemon zest, cheese, black pepper and salt. Blend until a thick paste is formed. Stop and scrape down the sides of the processor bowl.
  3. With the food processor running, slowly pour in the garlic and oil in a steady stream. Process until oil is fully incorporated and desired texture is achieved. I like my pesto a little bit chunky. Season with additional salt and pepper if desired.

6 comments

  1. Lara Brunn said:
    April 28th, 2009
    6:18 pm

    Hey Dalia (I don’t feel like I can call you Dolls any more after finishing your marvelous book!).

    Thanks for a good idea for dinner tonight. After a teaching a private, getting my eyes examined, on my way to getting my haircut, and still have to study for my Sanskrit class…pesto is the perfect solution.

    See you soon.

    L x

  2. Thanks for the reminder - I have a bunch of different varieties of arugula pesto in my freezer! Some with hazelnuts, some with pignoli, and some with almonds.

  3. Sounds great……I started arugula for my garden this year ….but I may not be able to wait now… !

  4. Deanne Eagle said:
    May 15th, 2009
    12:38 am

    I like your “heated bite” description, and I will try your bite as well!

  5. christine said:
    June 20th, 2010
    2:04 am

    What does it smell like or taste like?

  6. christine said:
    June 20th, 2010
    2:05 am

    What does arugula smell like

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Arugula Pesto

Launching and promoting my first book, along with having my beloved sister-in-law and 2-year old niece visiting for a week (and for the record, I lucked out in this department), left me with little time for cooking, or shopping, for that matter. Luckily, my freezer is stocked with some arugula pesto I made weeks ago when I had an abundance of arugula on hand. I know, I know. Pesto is usually made with basil, but I prefer the slightly heated bite of arugula. Arugula is not nearly as sandy as basil (making it easier to clean) and there’s no need to pick the leaves off the stems, especially if you use the smaller varieties often available at places like Whole Foods. I also like to toast the pignoli nuts (also called pine nuts) to give the pesto an extra bit of nuttiness.  Pesto freezes beautifully in zip lock bags and defrosts quickly. If you’re really in a hurry just place the baggie in a bit of hot or slightly simmering water. Then, boil up your favored shape of pasta and stir in the pesto along with some cooked shrimp, chicken or veggies. It’s got to be one of the fastest and most delicious dinners around–and easiest. Does it get any better?  note: I use Parmigiano-Reggiano, but Pecorino, a hard, aged sheep’s milk cheese works, too.

arugula-pesto.JPG

1/2 cup extra virgin olive oil

4 large cloves garlic

4 cups loosely packed cleaned arugula

3/4 cup pine nuts, toasted

finely grated zest of one lemon

 4 ounces Parmigiano Reggiano, grated

1/2 teaspoon ground black pepper

1/4 teaspoon salt

  1. On low-medium heat, cook the garlic cloves in the extra virgin olive oil until the garlic is light brown and softened. Use the smallest pan/pot you have so that the garlic is fully submerged in the oil. You can coarsely chop the garlic if necessary. Remove from heat and set aside to cool slightly.
  2. In a food processor, place the arugula, pine nuts, lemon zest, cheese, black pepper and salt. Blend until a thick paste is formed. Stop and scrape down the sides of the processor bowl.
  3. With the food processor running, slowly pour in the garlic and oil in a steady stream. Process until oil is fully incorporated and desired texture is achieved. I like my pesto a little bit chunky. Season with additional salt and pepper if desired.