Arugula is a nutritional powerhouse, containing significant folate (folic acid) and calcium. Exceptionally high in beta carotene, vitamin C, and a good source of iron, Arugula is a member of the same family as cabbage and broccoli.
Arugula pesto is much milder than the traditional basil pesto and therefore more versatile in everyday recipes. Chef Deborah will prepare three quick easy meals using arugula pesto that taste great and can be prepared in a snap. Pair with a local North Fork wine from Raphael Vineyards.
Cuisinart food processor
Measuring cups
Measuring spoons
Spatula
Ingredients and Preparation
Two cups of the fresh arugula, washed and dried
One clove of garlic smashed and finely minced
1/4 cup of grated high quality Parmesan cheese
2 tablespoons of toasted pine nuts
Quarter cup of extra virgin olive oil
Place arugula, garlic, pine nuts and parmesan cheese in the food processor and drizzle olive oil as you pulse. Use pulse setting until mixture becomes a thick paste and you can still see bits of arugula leaf and pine nuts, do not pulse more then eight times without over processing. If the pesto is too thick add olive oil, if too thin, add a few more leaves of arugula and pulse one to two times more. Do not add salt to the mixture until tasted as the Parmesan cheese is salty. Store in canning jars or plastic containers in refrigerator for up to 3 months.
