Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Arugula Pistachio Pesto 1 cup toasted, unsalted pistachios 1 cup freshly grated Parmesan 1 cup extra-virgin olive oil 3 cups packed arugula leaves 2 1/2 cups packed, fresh basil leaves 8 medium cloves garlic, chopped Kosher salt and cracked black pepper Place pistachios, Parmesan and olive oil in bowl of food processor. Pulse to a purée. Add arugula, basil and garlic. Process to smooth texture. (Pesto can be prepared up to 24 hours before using.) Store properly in refrigerator. Makes 2 cups Author: Chef Candy Wallace Source: Chef2Chef.com Formatted by Chupa Babi: 02.26.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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