Photo: Arugula Pesto: Pesto Di Rucola Recipe
Ingredients
- 5 cloves garlic
- 2 anchovy fillets
- 1/4 cup capers
- 1/2 pound baby arugula
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- Pinch salt
- Pinch pepper
Directions
Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By kmg_9130206
north salem, NY
on September 26, 2012
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Needed to use up csa supply. Quite good, but still has quite a "bite". Will use as a sandwich spread. My only change was to sub anchovy paste.
By annbershaw_9517139
Clarkston, WA
on July 03, 2012
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I made this recipe as written and liked it very much. It is a great way to use abundant arugula from the garden.
By messystation
Easton, MD
on August 25, 2011
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I wish I could say I made this recipe as written, but I could not find arugula anywhere. It was delicious anyway. I did not know you could make pesto without nuts. ETA: I used basil instead of argula.
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