Thursday, August 22, 2013
Fresh Basil and Arugula Pesto... and I am sharing the recipe!
Here is the recipe:
1/3 cup pine nut, or almonds (I used almonds, the pine nuts were too expensive where I was shopping)
Toast the nuts in dry skillet, until lightly browned, let cool. Pulse in a food processor until finely ground.
Add approximately 1 1/2 cups fresh basil, and 1 1/2 cups fresh arugula to the processor, along with 2-4 cloves of fresh, chopped, garlic. Add about 1/4 tsp. of kosher salt (I use Himalayan, that's just our preference).
Grate 1/2 cup of good parmesan cheese, add to the food processor and pulse to combine.
Slowly pour in 1/2 cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl.
The recipe said to incorporate a 1/2 cup of ricotta cheese to the pesto. I forgot to buy the ricotta but had fresh mozzarella. I mixed the mozzarella in with pasta and fresh tomatoes before serving.
The recipe makes about a cup of pesto, use about a 1/2 cup for one pound of pasta... but if you are like me... extra pesto is always a good idea!