This was delicious over a salad consisting of simply chopped ripe tomatoes. But the next night, we had it over (for the first time, in the desire to find healthy, but not overpowering pasta) whole wheat durum semolina spaghetti. It was EXCELLENT, the pasta didn't overpower the pesto in the least. An incredibly tasty, healthy meal.
Pesto di Rucola (Arugula Pesto)
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
Enlarge Image
Credit: Todd Coleman
MAKES ABOUT 1 3/4 CUPS
INSTRUCTIONS
2 cups packed arugula
1 cup extra-virgin olive oil
1/2 cup finely grated pecorino
1/2 cup finely grated parmesan
1/3 cup pine nuts
1 tbsp. lemon zest
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.Ratings & Reviews (1)
Pesto di Rucola (Arugula Pesto)
Reviewed by rnelson on
.
This was delicious over a salad consisting of simply chopped ripe tomatoes. But the next night, we had it over (for the first time, in the desire to find healthy, but not overpowering pasta) whole wheat durum semolina spaghetti. It was EXCELLENT, the pasta didn't overpower the pesto in the least. An incredibly tasty, healthy meal.
Rating: 5
 Recipe - Saveur.com){kind=link}