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Hungry Heart: Arugula Pesto

Friday, August 18, 2000

Arugula Pesto

Arugula Pesto

  • 1/2 cup basil
  • 2 cups arugula
  • 1 large clove garlic
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1/4 cup grated pecorino cheese
  • 2 Tbls pine nuts
  • salt and pepper
  • up to 1/2 cup reserved pasta water (if needed)
Mix everything in the food processor or blender. If it is too thick, add reserved pasta water. It should be thick, almost a paste. Toss with 1/2 pound al dente pasta. I would recommend linguine or other wide pasta.


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