Take one bite of this cold weather nutritional powerhouse, arugula pesto, and you'll know you are not dealing with the usual pesto suspect, basil. You'll marvel at the peppery, complex, rich, nutty contribution that arugula makes to this pesto which also includes the finest, most nutritious extra virgin olive oil in the world!
Ingredients:
12 ounces baby arugula, washed and dried
4 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon fresh ground black pepper
sea salt (optional)
2/3 cup Oro Bailen Picual or Melgarejo Hojiblanca extra virgin olive oil
Preparations:
Cook your pasta based on instructions. Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, and pumpkin seeds in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. (No more than a minute tops.) Season well with salt (optional) and freshly ground black pepper. Drain pasta and toss with arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top. Serves 4-6. (Recipe shared by Rachel Bradley)
