The Accidental Locavore Recipe: Arugula and Basil Pesto

by Anne Maxfield on July 8, 2011

Accidental Locavore Pasta With Arugula PestoThis is an old favorite of the Accidental Locavore, a lemony pesto with arugula taking the place of some of the basil. Adapted from the Silver Palate Cookbook.

  • 1/2 cup pine nuts, toasted
  • 6 cloves garlic (if they’re big, use 1-2 less)
  • 5 cups arugula
  • 1 cup fresh basil
  • ¾ cup olive oil (you may not need quite this much, stop when it gets to a consistency you like)
  • Juice of 2 lemons
  • Salt and pepper to taste
  • ¾ cup Parmesan cheese, grated

Put pine nuts and garlic in a food processor and process until a paste. Add the arugula and basil and process to a thick paste. With the machine running, add the olive oil in a thin stream (the pesto should be thick and spreadable, like a thick mayo). Add the lemon juice, salt & pepper to taste and process until combined. If you’re not going to freeze it, add the Parmesan and process until blended. Serve over pasta, fish or lamb and enjoy.


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