Arugula Pesto

ARUGULA PESTO SAUCE

 

3 cups packed arugula, washed and spun dry

1/3 cup toasted pine nuts, cooled

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1 large garlic clove, chopped

3 tablespoons olive oil

1/4 cup hot water plus additional if desired

 

In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

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