Arugula Pesto

Submitted by Susan Chandler on Fri, 04/30/2010 - 20:24

Summary

Yield
Source

Tina Fraser Baynes

Prep time5 minutes

Description

An alternative to basil pesto, this recipe can be made from local ingredients (save the olive oil and salt).  The addition of a little tarragon (mystery ingredient) sweetens up the dish.  For any green and nut pesto use your imagination.  Parsley and marjoram is another delicious combination.  Walnuts are grown locally, or you can use sunflower seeds.

Ingredients

  • 5
    c
    loosely packed arugula, coarsely chopped
  • 4
    T
    walnuts
  • 1⁄2
    c
    extra-virgin olive oil
  • 1⁄2
    oz
    finely grated parmesan, or island pastures parmadammer
  • 1
    t
    salt
  • 1
    t
    chopped tarragon (optional)

Instructions

With food processor, mortar and pestle chop arugula and walnuts.  Drizzle in oil to mix. Stir in cheese and salt.