Another spread recipe on the blog this month, but this time it is inspired by a spring greens pesto recipe I dug up from an old cooking book. Originally there was roasted pine nuts and spinach in. I slightly made some changes and voilà! I thought about this recipe when I first laid eyes on the fresh biological arugula we have on our KinderResto garden, where I volunteer. We had to cut some out because the plant grew amazingly fast and became very big. It was a pity to just leave it there get cold from the November weather. So, each of us took a bag full of fresh arugula! How great for me uh? If you take a look at the blog you will understand why. Half my summer recipes this year had arugula in(!).
This pesto is great over pasta, meat, fish, crackers, toasted baguette or as spread in sandwiches. I used it with trottole tricolore pasta and it was delicious! The fresh arugula gave this intense bitter taste to the pesto that I love. Mister Kornel not so much, but it is clearly a personal taste. So if it is too bitter for your taste do this before you start with the pesto: add 1/2 tsp. of salt to raw arugula Set aside for 15 minutes. The salt will draw out most of the bitter juices. Discard the salty juice, rinse and use the arugula as instructed below.
Don’t forget you can keep it in the fridge for only one week. But you are going to love it so much that you will eat it faster than you think!
2 large handfuls of fresh arugula
½ cup walnuts (pine nuts alternatively)
3 tbsp olive oil
3 cloves of garlic cut in small pieces
juice from ½ lemon
½ cup mushrooms
½ cup grated Parmigiano Reggiano
salt according to your needs
ground black pepper
In a small frying pan heat olive oil and sate garlic.
In a blender add the garlic, along with the arugula, the walnuts, the lemon juice, the mushrooms and the Parmesan.
Start slowly with blending and increase gradually. Puree until silky smooth.
Add some pepper and some salt, according to your needs.
Double cracker pleasure! Beetroot hummus and Arugula Pesto!