NapaStyle Arugula Pesto - xp

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* Exported from MasterCook *

 

NapaStyle Arugula Pesto

 

Recipe By :Michael Chiarello

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups packed fresh arugula

1 tablespoon minced garlic

Salt and freshly ground pepper

1 cup pure olive oil

2 tablespoon pine nuts -- toasted, plus 1 tablespoon

1/8 teaspoon vitamin C (optional)

1/2 cup freshly grated Parmesan

 

Prepare an ice water bath in a large bowl, and bring a large pot of

water to a boil. Put the arugula in a large sieve and plunge it into

the boiling water. Immediately immerse all the arugula and stir so

that it blanches evenly. Blanch for about 15 seconds. Remove, shake

off the excess water, then plunge the arugula into the ice water bath

and stir again so it cools as fast as possible. Drain well.

 

Squeeze the water out of the arugula with your hands until very dry.

Roughly chop the arugula and put in a blender. Add the garlic, salt

and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and

the vitamin C, if using. Blend for at least 30 seconds. In this way

the green of the arugula will thoroughly color the oil. Add the cheese

and pulse to combine.

 

The pesto will keep several days in a tightly sealed container in the

refrigerator.

 

Pull out before dinner to get to room temperature. Before serving, add

the remaining 1 tablespoon toasted pinenuts.

 

Yields: 2 Cups

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S(Formatted by Chupa Babi in MC):

" 05.21.06 "

Copyright:

" © 2006 NapaStyle Inc "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 2221 Calories; 237g Fat (94.2%

calories from fat); 23g Protein; 9g Carbohydrate; 2g Dietary Fiber;

31mg Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean

Meat; 1 1/2 Vegetable; 45 1/2 Fat.

 

 

Nutr. Assoc. : 900048 0 0 5460 0 0 3562

 

 

 

 

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