Monday, March 12, 2012

Pestoval: Arugula pesto

Pesto is one of life's perfect foods: bright, fresh, and good on pretty much everything. It can be used on pasta, as a spread on sandwiches, or a smear on baked chicken or salmon. Justin and I tried it on some couscous paired with a Mediterranean-style pork steak.

Summer is the best time for traditional basil pesto, but arugula is flavorful all year round - and offers an herbaceous, spicy flavor.

Make a batch of pesto and you have a ready-supply of flavor to give any dish an extra boost.
{Printable Recipe}
3 good handfuls arugula
1/4 cup walnuts
Zest & juice of 1 lemon
1/2 cup olive oil
Salt & Pepper
1/4 cup Parmesan

First, toast your walnuts. This brings out all that nutty flavor. Toast them for 10 minutes on medium-low heat or until you can smell them.

Darla wants a walnut. 

This is what I see when I look down most nights at the stove.

Zest zee lemon. Juice zee lemon.

In a food processor, add your arugula, salt, pepper, and the lemon mix.

Add walnuts. 

Whir it up. Add the oil slowly until you get a really good paste. Add the cheese last and give it a couple good pulses until smooth.

Ingredients for Couscous
1/2 pound Israeli couscous
3/4 cup pesto
3 cups chicken broth
Salt & Pepper

Israeli couscous is different from regular couscous, which is really small and fluffy. 

This is pearly, creamy and pasta-like. 

Boil the couscous for 6-7 minutes. Then pop on the lid and let it steam for 10 minutes until it's absorbed the liquid. If there's extra liquid, drain it out.

Toss in the pesto. Finish with salt, pepper, and maybe some Parmesan to taste.


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