Pesto! (Arugula & Walnut)

I used this recipe:

2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

NOTES: Browning garlic and walnuts on the stove is weird. I think next time I'll do both in the oven.
Too much garlic (!) Not sure if that was because my stovetop-browned garlic wasn't as cooked as it should be--it was almost burnt in places but it wasn't soft like roasted garlic is--or just a matter of amount. I'd say 4 cloves would be about right.
I added about 3/4 of a small lemon's worth of juice, and probably used a bit more Parmesan than called for. I also added it in in hte food processor instead of stirring it in the bowl.
I did not remove stems from the (packaged, Trader Joe's) arugula. I think removing the stems is more for less tender stuff.

Overall--very tasty and good.

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