Winter Pesto

by angelika on December 8, 2012

Basil isn’t as fresh an plentiful this time of year, but it’s no matter to me. I really prefer this arugula based pesto any time of year. Arugula is packed with nutrients that basil just can hold a candle to. It might actually be my favorite food. It’s on my top 5 list for sure. This pesto used arugula as the base, with garlic and toasted pine nuts like any traditional pesto. I add a kick of lemon to brighten the sauce, and serve it over pasta or as a spread on sandwiches. It’s amazing on toast points with a sliver of manchego on top- which I will be serving at my annual Solstice party next weekend. I just can’t get enough of it.

Toast the pine nuts in a dry pan until fragrant and starting to lightly color. Place the toasted nuts in the food processor with a clove of pressed garlic and 2 tablespoons of olive oil. Puree until broken down. Add in the arugula and puree until you have a paste. Add the cheese and lemon zest, and pulse a few times. Add in the lemon juice and the rest of the olive oil and puree. Add salt to taste, I didn’t need any as my cheese added enough salt. Store in an airtight container with a layer of plastic wrap touching the top of the paste to prevent discoloring. You can also add olive oil to the top, which creates a barrier for oxidation. Enjoy on pasta, bread, or as a dip.

Winter Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sauce
Serves: 6
Ingredients
  • ⅓ cup toasted pine nuts
  • 1 garlic clove, pressed
  • 3-4 tablespoons olive oil
  • 3 cups arugula
  • ½ cup grated manchego cheese
  • zest and juice of ½ lemon
  • salt to taste
Instructions
  1. Toast the pine nuts in a dry pan until fragrant and starting to lightly color.
  2. Place the toasted nuts in the food processor with a clove of pressed garlic and 2 tablespoons of olive oil. Puree until broken down.
  3. Add in the arugula and puree until you have a paste.
  4. Add the cheese and lemon zest, and pulse a few times.
  5. Add in the lemon juice and the rest of the olive oil and puree.
  6. Add salt to taste.
  7. Store in an airtight container with a layer of plastic wrap touching the top of the paste to prevent discoloring.

{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

CommentLuv badge

Previous post:

Next post: