WARNING: product contains a whole lot of garlic. Boyfriend approved but NOT recommended for a first date.
The word PESTO never fails to catch my eye on a menu. From sandwiches to pasta dishes, if it contains, pesto, you can bet I’m ordering it. But until this year, I never thought I could create this divine spread for myself. Truth be told, pesto is one of the easiest sauces you can make and gives new life to the even the bare chicken breast. Unfortunately, I don’t have access to a flourishing basil garden and a few measly leaves of this herb at Whole Foods are a little out of my price range. However, did you know in place of the classic basil leaf, you can use arugula?
- 4 cups of packed arugula
- 6 cloves of garlic, quartered
- 1 cup extra virgin olive oil
- ½ a cup of freshly grated Parmigiano Reggino, also know in English as parmesan (none of this dried up cheese-shaker nonsense)
- ½ cup of walnuts
- A pinch or two of kosher salt to taste
Place the arugula, walnuts, and garlic in a food processor, and chop to a coarse paste. Mix in olive oil, parmesan, and salt. Process until well blended and smooth.
Phew, I’m out of breath just thinking about all the work that went into that.
As I was in the mood for a savory meal, I paired my arugula pesto with gnocchi and topped it off with a little more parmesan cheese!
Voilà! A seemingly fancy meal in less than 10 minutes! Now tell me, are you EVER going to buy pesto from the store again?