Pesto. Easy, tasty, nutritious and for the summer, right? Well, yes. If you make it with basil. But my basil was hit by the frost a few weeks ago. And our CSA no longer has it either.
What's a girl to do that is craving that fresh green sauce for her pasta?
Use arugula!
I just happened to get some with our CSA veggies this week.
This is the share I picked up a couple days ago at Palovchak Farm on Lower State outside of Doylestown.
Here is the recipe I used:
Williams-Sonoma Arugula Pesto
1/4 cup pine nuts or walnuts or almonds
1 garlic clove or 1 tsp garlic powder
3 cups of arugula
2 tsp fresh lemon juice
1/2 cup extra virgin olive oil and 1/4 cup water
2/3 cup pecorino romano or regular parmesan cheese grated, more for garnish
Kosher or Sea Salt and Pepper to taste
1 lb of fresh spaghetti cooked and drained
Use Cuisinart or Blender to puree first 7 lines of ingredients.
Toss with boiled and drained pasta.
Top with extra parmesan cheese!
Enjoy!
Love,
Ms. DiPesto
get it?...Moonlighting reference!
Ok, if I have to explain my jokes...
Well, you know.
Have a nice weekend with all that tasty fall produce still out there! The next recipes I share will most likely be my Butternut Squash Soup recipe and a Borscht recipe I am getting from my son's friend's Russian American grandmother. Happy cooking/baking everyone!
