Tuesday, June 23, 2009
Farmgirl Susan's Arugula Pesto
When you have a bumper crop of Arugula, there's nothing better than making it all into pesto! I just use my blender, but if you have a food processor, lucky you! I found this recipe here: http://inmykitchengarden.blogspot.com/ > Here's the basic recipe ( I added lots of garlic and a few walnuts) 1/3 cup olive oil 3 - 6 cloves garlic 3 cups dry arugula 1 cup grated parmesan or pecornio romano cheese 1 cup chick peas drained and rinsed Combine everything, except the oil, pulse until pureed, then add the oil in a slow trickle. taste for salt/ add more oil for desired thickness. You can find a few more recipes here: http://www.seasonalchef.com/recipe0106c.htm I've also got this recipe lined up for later when watermelon is available: 1 cup olive oil 2 Tbs lime juice 2 Tbs champagne vinegar 2 tsp chopped thyme 1 small shallot minced 1 serrano chile sliced into small half rounds 1 small seedless watermelon 1/3 lb. wedge feta sliced 1/8" thick 1 bunch arugula Shake dressing ingredients together (ie everything except melon and feta) season with salt to taste cut watermelon into 3" squares, alternate with layers of feta, drizzle on dressing serve with lime wedges. I grew arugula by direct sowing in the Spring, thinning as needed, and pinching off the flowering tops that inevitably appear as soon as it gets hot. These are all great to add to salad. As soon as as the leaves get very large, I pull out the entire plant to process and resow. You can put dollops into ice cube trays to freeze. Here's a pic of arugula pesto mixed with cream cheese on crackers. Peppery goodness!