Easy Arugula Parsley Pesto Recipes

ARUGULA PESTO

Steps:

• In a high speed blender or food processor, add arugula, parsley, walnuts, garlic, olive oil, cheese and pepper.
• Cover and pulse or blend until well combined and smooth.
• Serve with crackers, toast, or use with pasta.

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.

ARUGULA PESTO

Steps:

• Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
• Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
• 3a Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. 3b Use Mortar and pestle Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
• Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Serve with pasta, over freshly roasted potatoes , or as a sauce for pizza . Links: Mortar and Pestle Pesto de Roquette et Pesto Rouge from Clotilde of Chocolate and Zucchini

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

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.