| ARUGULA PESTO |
Recipe supplied by Worden Farm member and blogger, Francine Wolfe
Schwartz
Makes about 2 cups of Pesto
4 cloves of garlic
1 orange, zest and 1/4 cup fresh juice
1/2 cup toasted walnuts (or pine nuts, hazelnuts or almonds)
3 cups packed of Arugula washed, dried, stems removed and discarded
1/4 cup olive oil
1/2 cup grated parmesan cheese
1/4 teaspoon crushed red pepper (optional) or freshly ground pepper
Using a food processor with steel blade, combine the garlic, walnuts,
orange zest and juice.
Add arugula. Slowly drizzle in olive oil forming a paste.
Remove pesto to a bowl. If using immediately stir in cheese and taste
for salt or prepare pesto for freezer adding cheese after thawing.
Pour pesto into labeled containers. No need to wash food processor
bowl when preparing multiple batches of pesto.
Schwartz
Makes about 2 cups of Pesto
4 cloves of garlic
1 orange, zest and 1/4 cup fresh juice
1/2 cup toasted walnuts (or pine nuts, hazelnuts or almonds)
3 cups packed of Arugula washed, dried, stems removed and discarded
1/4 cup olive oil
1/2 cup grated parmesan cheese
1/4 teaspoon crushed red pepper (optional) or freshly ground pepper
Using a food processor with steel blade, combine the garlic, walnuts,
orange zest and juice.
Add arugula. Slowly drizzle in olive oil forming a paste.
Remove pesto to a bowl. If using immediately stir in cheese and taste
for salt or prepare pesto for freezer adding cheese after thawing.
Pour pesto into labeled containers. No need to wash food processor
bowl when preparing multiple batches of pesto.