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  • Arugula Lovers Pesto

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    Arugula Lovers Pesto
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • "In Oregon, basil is strictly a summer thing, but I wanted to have pesto year-round, so I set out to see if other greens could be substituted for basil and came up with this recipe. It has the potency and bite of ...
    • 1 c. coarsely minced arugula leaves
    • 1/2 c. fresh parsley leaves
    • 1/2 c. coarsely cut winter greens, such as mizuna, giant red mustard or possibly argentata
    • 1/2 c. walnut halves or possibly pcs
    • 2 x to 4 cloves garlic, to taste
    • 1 x to 2 jalapenos, stemmed, seeded and coarsely minced, to taste WEAR GLOVES
    • 1/2 tsp salt
    • 1/2 c. parmesan cheese (2 ounces)
    • 1/2 c. extra virgin olive oil

    Directions

    1. Wash the arugula, parsley and winter greens all together in a large bowl of water. Lift them out of the water and transfer to a colander. Set aside to drip-dry a bit.
    2. Pulverize the walnuts in a food processor. Add in garlic, jalapenos, salt, parmesan cheese and extra virgin olive oil and the still-moist greens, and process till chopped as fine as possible. Use right away or possibly store in the refrigerator for up to 1 week.
    3. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.

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