Arugula Pesto

Ok so, sorry but I’ve been on a little bit of hiatus. Believe it or not it’s because I’ve actually been cooking more than usual. Because of that, most of what I’ve been cooking is pretty boring so I haven’t really been motivated to post any of it… but I was thinking that some of it may actually be more useful than any of the other stuff I post because most of it is easy, cheap and functional. Starting out with something super simple, adaptable and good for some nice lite fresh summer dishes. Pesto.

The best thing about pesto is that it’s so versatile and adabltable. You can make it out of so many different combinations of ingredients and there really are very few limits. The easiest way to success but by no means the only is some combination of 1) green leafy herb, 2) some kind of nut or legume, 3) garlic, 4) hard cheese, 5) olive oil and 6) salt+pepper. The classic combination is basil + pine nuts +raw garlic + parmesan + olive oil + salt and pepper. Swap out any or all of those for variations.

It’s so simple. The only thing you need really is a food processor but depending on your blender you could even do it in there… just might require a little bit of shaking around and you may have to thin it out a bit more to get things moving.

For this batch I had a bunch of extra arugula around that I knew I wasn’t going to get to before it went bad so I decided to prolong its life as pesto. I didn’t have any pine nuts but cashews are just as good and sometimes even better. The rich buttery nuttiness cuts nicely through the peppery arugula.

A nice fistful of grated pecorino romano, a few glugs of olive oil, some salt, some pepper and a few whacks from the food processor and it’s ready to go.

And the first application – chef Stef making a pesto pizza!

I’m back baby!

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