Arugula (Rocket) Pesto
I just adore Pesto di Rucola. Its peppery piquancy is an excellent alternative to the classic basil pesto. A tasty addition to a salad, pasta, pizza, fish or poultry dish. Gives your bruchetta, wrap or sandwich an extra kick.
Ingredients:
- about 4 cups loosely packed arugula (also known as rocket or rucola), thick stems removed
- 2 cloves of garlic peeled and finely chopped
- 4 tbsp pine nuts
- 2 teasp white balsamic vinegar or any not too acid white vinegar
- 1/2 teasp crushed red pepper
- extra virgin olive oil
- salt and pepper to taste
Preparation:
Wash and dry arugula well. Toast pine nuts in a small sauce pan for 2-3 minutes. Shake once in a while. Make sure they do not burn. Put arugula, garlic, toasted pine nuts and crushed red pepper in the food processor. Process until it resembles a coarse paste. Add olive oil by the stream to the rucola paste, keeping the food processor in motion, until you obtain a smooth paste. Add 2 teaspoons of Balsamico vinegar and taste for salt and pepper. Check the pesto's consistency. If too thick, add more olive oil.