Curly Parsley And Arugula Pesto Recipes

CURLY PARSLEY AND ARUGULA PESTO

Steps:

• Place parsley, arugula, pine nuts, parmesan cheese, and garlic cloves into the bowl of a food processor. Pulse to incorporate. Then, running the motor, stream in the olive oil.
• Stop the motor, scrape the walls of the bowl and pulse again, until everything is well-incorporated. Add salt and pepper and pulse to incorporate. Taste and adjust spices, if necessary.
• When the pesto is processed to your liking, scrape it into a mason jar. For best refrigerator life, cover the top of the pesto with a thin layer of olive oil. When you go to remove pesto from the jar, make sure to use a clean spoon and refresh the olive oil layer.

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

ARUGULA PESTO

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

EASY ARUGULA PARSLEY PESTO

Steps:

• If using raw walnuts or sunflower seeds, toast in a dry pan over medium heat until slightly golden brown. Remove from the heat immediately. Don't burn them!!!
• In a food processor, pulse the arugula, parsley, and walnuts or sunflower seeds.
• With the processor running, drizzle in the olive oil until combined.
• Add the pecorino Romano cheese and pulse a few times until just combined.
• Store in a glass jar with a tight-fitting lid. Top with a little more olive oil to preserve.
• If using a blender:
• Add all the ingredients except for the cheese and blend on medium-low speed until combined.
• Remove from the blender and fold in the cheese.
• Store in a glass container with a tight-fitting lid. Top with a little more oil to preserve.