The name pesto comes from the Genovese word pesto, meaning to pound or to crush. This refers to the traditional manner of making the sauce using a mortar and pestle. According to the sticklers, this type of preparation is important to release the full flavor potential of both basil leaves and garlic. So if you’ve got a mortar and pestle on hand, wonderful. If not, this recipe works just fine in a blender or food processor.
This arugula pesto is just a slightly different take on traditional pesto, with added greens and a fresh, bright flavor profile. Enjoy!
Ingredients:
3 handfuls fresh arugula
3 cloves garlic
1 cup shredded parmesan cheese
¼ cup toasted pine nuts
1 lemon
½ olive oil
1 tsp. Salt
pepepr
Pasta water
Directions:
1. Toast pine nuts on the stove top over low to medium heat for about 3 minutes, stirring regularly.
2. Add arugula, garlic, parmesan, pine nuts, juice of one lemon (plus the zest), salt and olive oil to a blender or food processor and blend. Add more olive oil to reach desired texture.
3. If serving with pasta, reserve ½ cup of salty, starchy pasta water to combine with pesto and cooked pasta. This will help the sauce retain a velvety texture and not get too dry or cakey.