Most home cooks think of pesto as the traditional version that includes just one herb, basil. It can be much more when it’s whipped up with the variety of leafy greens or herbs easily found in our regular grocery store, like arugula! Shake it up and add some leftover herbs, it’s a great way to use up the bits and pieces in your veggie bin.
This pesto is a real “meal-maker” Mix it with some whole wheat pasta for dinner, create an easy salad by tossing it with grape tomatoes and a little mozzarella, or spread it on a sandwich instead of mayo to make scrumptious lunch. One of my favorite ways to use it, is the dressing for a potato salad of tiny Yukon Golds.
- 1 Garlic Clove
- 2 TB Tahini* OR 2 TB of your Favorite Aged Cheese like Parmesan. (I used aged Manchego in the video)
- 1 TB Lemon Juice
- 4 – 6 Cups Arugula
- ½ Cup Chopped Toasted Walnuts or Almonds
- 1 Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Cracked Black Pepper
Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the walnuts and arugula and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper. Serve with crudité like carrots, grape tomatoes, radishes and broccoli florets.
*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, check the international section. In a pinch, almond butter is a great substitute, adding just a little more nutty sweetness to the pesto.
Hofstatter Pinot Grigio
Alto Adige Italy
About $19 at Whole Foods
An aroma of citrus and melon make this rich fruity and slightly minerally white wine a perfect pair with the zesty pesto. This interesting winery in South Tyrol Italy – at the very tippy top is in Pinot Grigio territory! More structure and way more fruit flavor than you may be used to tasting in the easy-to-drink varietal make this wine one to search out!
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