Arugula-Parsley Pesto
This is a great pesto to make in the non-summer months when basil is not in season. This will brighten many winter dishes and provide a great use for any arugula languishing in the fridge. Pesto freezes beautifully and future you will be so happy if you stock the freezer now.
Try this pesto out in the Pesto Mushroom and Potato Galette!
Arugula-Parsley Pesto
Yield: about 1 ½ cup
1 garlic clove
About 3 cups arugula
1 cup parsley leaves, packed
½ cup walnuts, toasted
½ cup pecorino romano cheese, grated
2 Tb red wine vinegar
1 Tb lemon juice
1 ½ tsp salt
½ cup olive oil
Pulse the garlic in the food processor until only small pieces remain. Pulse together all of the ingredients, except for the oil, in the food processor bowl until well combined and no large pieces remain. Scrape down the sides of the bowl. With the machine running, slowly add the olive oil to the mixture. Taste, and make any adjustments to the salt and lemon juice. If not using within a week, freeze for use later.