Arugula Pesto: Pesto Di Rucola |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
5 cloves garlic |
2 anchovy fillets |
1/4 cup capers |
1/2 pound baby arugula |
1/2 cup grated parmigiano-reggiano |
1 1/2 lemons, juiced |
1/2 cup extra-virgin olive oil |
pinch salt |
pinch pepper |
Directions:
1. Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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