NapaStyle Arugula Pesto - xp

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You can use any type of green with this. To cut down on fat, reduce the Parmesan

to 1/4 cup or substitute a soy equivalent for a vegan sauce. Its great swirled

on top of a favorite soup. Or thinned with broth to make its own soup base. If

you don't have pine nuts, wanlnuts, almonds or pumpkin seeds work fine. Lots of

antidioxidants.

 

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NapaStyle Arugula Pesto

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

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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

MC format by <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Chupa Babi: 01.15.06

 

© 2006 NapaStyle Inc.

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