Arugula Pesto 1

August 5, 2006

Arugula Pesto 1

Celine Hayden, TCSA

This makes a great spread for bread, or try a slice with the Black Mesa Ranch goat cheese, some pesto, and slices of fresh tomatoes on top. Yum!

1/2 cup toasted pine nuts (can also use other nuts)
1 bunch or bag arugula
1-3 tablespoons white balsamic vinegar (can also use red but mutes the green color of the arugula)
1-2 cloves crushed garlic
olive oil
salt and pepper to taste

Toast nuts in a pan and add to food processor or blender. Also add arugula, 1 to 2 tablespoon vinegar, crushed garlic, salt and pepper and blend until well mixed (very thick paste). Add olive oil until pesto is desired consistency (usually until it’s spreadable).
Note: the vinegar takes some of the bite out of the arugula. Add more or less depending on taste.
Also, blending the garlic, vinegar, salt, nuts, and arugula before adding the oil is important–it allows the flavors to permeate the vinegar and make it more flavorful (or so my mother always told me).