This is not what I think of when I think of pesto. Both my mom and dad grow basil and make huge batches of pesto every summer. There is always a debate over whose pesto is the best, but they are both awesome. Since I don't grow basil, due to weather and space, I thought I would make an argula pesto. The flavor is not as pungent as basil, but it is garlicky and peppery. I have served this over a white fish and eggs with toast, but it would also be great on a sandwich, crostini, pasta or mixed into hummus. I made a pizza and used it instead of tomato sauce and it was pretty good.
Argula Pesto
Time: 10 mins
Ingredients
2.5 oz argula
2 oz parmesan
1/4 cup chopped walnuts
3 cloves of garlic, chopped
about 4 T olive oil
salt, to taste
Directions
Using a food processor, blend parmesan, walnuts and garlic until they are very finely chopped. Add 1/3 of the argula and start blending, add oil as need. Add the rest of the argula in batches and scrape down the sides so that it is gets throughly combined.
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