Pesto- Dried Tomato and Arugula Pesto
List of Ingredients
1 1/2 cups packed arugula, washed well and spun dry
1/3 cup drained bottled dried tomatoes packed in oil
1/4 cup olive oil
3 tablespoons fresly grated Parmesan
2 tablespoons pine nuts, toasted golden and cooled
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
a pinch sugarRecipe
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.
From Gourmet August 1995
Serving suggestion: on burgers
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