I have always wanted to make Pesto. It is so difficult to find fresh Basil and Arugula in my area during the winter months, so I've held off until now. I found Arugula over the weekend that looked very fresh, so I thought I would give this a spin..finally.
I have to say that Rachel Ray is one of my favorite TV food celebrities. Her cooking is down to earth and ingredients aren't way out of reach as far as availability in stores. This recipe took me no more than 15 minutes from start to finish, and I had enough to freeze some for another time!
about 10 oz. Fresh Arugula
Salt & Fresh ground pepper
1/2 C. Extra V. Olive Oil
1 C. grated Parmegiano Regianno
1/2 C. Walnut pieces
Food Processor
Note: I didn't have any walnut so I used some slice almonds that I had in the freezer. (I keep them in the freezer because they will last longer)
And, be careful on how much ground pepper you use. The Arugula has a natural peppery taste to it.
Put the Arugula in the processor and then add the rest of the ingredients.
Whiz it until you have a thick paste.
I scraped the sides down once during the whizzing.
And...believe it or not...that's it!
I have about 2 cups here. I'll freeze 1 cup and use the rest in a linguine recipe soon. I'll post a pic when I've made it.
