We can’t all live in Calgary/Edmonton where you can buy a big bag of basil for $2! Not even in the summer can I find such deals (though I grow my own – to ‘meh’ results). I can brag however, about my bounty of pine nuts from last summer, purchased in Vancouver for cheap. Anyhow, I digress. I had some leftover arugula from our fish fest the other night, so arugula pesto here we come!
In a food processor, layer the following:
4 garlic cloves, chopped
6 tbsp pine nuts, lightly toasted
2 large handfuls of arugula
Plus I added a bit of parsley, because it makes everything green
Pulse. Add enough olive oil to desired consistency. Add s & p to taste.
Cook pasta (I used wholewheat spaghetti, 375 g) – reserve about ¼ cup cooking liquid to add later.
Grate a bunch of reggiano parmesan.
Drain pasta and return to pot, add pesto (adding reserved liquid if necessary - I needed some), stir like a demon, serve heaping servings, and enjoy!
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