Arugula Pesto Con Noci
- 3 cups arugula, young, rinsed clean, and chopped up roughly
- 4 tablespoons parsley, finely chopped,
- 3 ounces walnuts
- 2 ounces parmesan cheese, coarsely grated OR
- 2 ounces pecorino cheese, coarsely chopped,
- 6 tablespoons olive oil, preferably extra-virgin
- 1 tablespoon lemon juice
- 12 teaspoon salt, (pref. flaky sea salt)
- 12 teaspoon black pepper, coarsely ground,
DirectionsTo measure, push the roughly chopped arugula into your measuring cup -- not too hard, but don't measure loosely.
Put this in your processor.
Add the rest of the ingredients, and whizz.
I prefer a pesto which is not too smooth, but slightly "granular" still.
NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil.
Mine usually has water on the leaves, which adds to the liquid available.
You can toast the walnuts lightly.
I prefer walnuts because they contain more oil than other nuts.
The arugula should definitely be young -- the moment they start going to seed the leaves become very bitter.
The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better.
Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top.
Can be dropped into a mixed greens salad by teaspoonsful.
I eat this on hot toast as well.
(Ah well, takes all kinds to make a world -- ! ).