Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, November 8, 2010

Arugula Pesto

We have scads of arugula crowding our little garden! It's very exciting. I just love going out to the garden to harvest green things for dinner. Our little peas plants have also produced several plump pea pods that Anna has enjoyed splitting open to eat the little green peas nestled inside. I love that she eats so healthy and loves fresh green things almost as much as I do. In spite of all her food intolerances, she is one healthy eater. Megan even tried a couple of small peas...she claimed to not like them, but she ate them anyway, which pleased me quite a bit.

So the arugula is growing like crazy, and there is no better way to tame a bunch of greens than to pick them and turn them into pesto. I've never had arugula pesto before, but this recipe by Michael Chiarello looked mighty tasty. I modified it to suit our needs (honestly, the parmesan is not necessary) and it turned out really, really good. I had to exercise some serious willpower to leave some for DH to try. This recipe does not make a lot of pesto as the greens cook down considerably, but it's worth every bite. I enjoyed this pesto on spaghetti squash for dinner tonight, but it'd be just as good with rice crackers (or, being totally honest...plain by the spoonful).

4 cups arugula, more or less
2 large cloves garlic
2 tsp. lemon juice
extra virgin olive oil
salt to taste
2 tbsp. almond meal, if desired (or pine nuts, or walnuts, or what-have-you...and if you can't do nuts, then try a little flax seed meal instead)

Bring a pot of water to boiling. Have a separate bowl of very cold water waiting in the sink.

Clean the arugula. If you are not buying it pre-washed, then plunge it into water and strain three times to get rid of dirt bits or bug bits or things like that. Place the arugula in the boiling water and cook 15 seconds to blanch. Pour the arugula into a strainer and then plunge it into the cold water to stop the cooking. It should look wilted and bright green.

Pulse the garlic in a food processor until minced. Add the arugula, lemon juice, 1/4 cup olive oil and a dash of salt. Process until a the pesto reaches a paste consistency, adding olive oil as needed to achieve your desired consistency. Taste and adjust the salt to taste. Add the almond meal and pulse until combined.

I'm sure this pesto will keep a few days in the refrigerator but I don't know for sure as it certainly will not last that long may make it to see the morning, but then it may not!


Ina said...

Hi pesto's of all great for marinades and side dishes too. Will do a post tomorrow, inviting you to join the blog tag, if you are interested, check it out, but no worries, I know how busy it can get with little ones, all the best, Ina

Erin said...

Hi Ina, your blog tag sounds like fun. I will check it out. :)