Garlicky Arugula Pesto
2 tablespoons of toasted pine nuts +/or walnuts [I use a little of each]
3-4 tablespoons of olive or grape seed oil
1 1/2 cups arugula
1 clove of garlic, smashed [roasted if possible. so good!]
1/2 tbsp lime juice
a heaping 1/2 cup of freshly grated parmesean cheese
a pinch of kosher salt, pepper and garlic powder
along w/ red pepper flakes and an extra pinch of parm to garnish <3
adapted from Sunshine and Smile
Preheat oven or toaster oven to 350F. Toast nuts on a foil lined baking sheet for approx 8-10 minutes or until you start to smell their toasty deliciousness. Give them a rough chop and toss them in your food processor. Add all your ingredients and pulse until thoroughly mixed. You'll need to scrape the sides and push the mixture down once or twice if you're using a large-ish processor.
The batch should yield two servings but if you make a larger portion, make sure you keep it uber air-tight when storing for later. Pesto browns at lightning speed, store leftovers in saran wrap with the air pressed out.
Spoon over warm, cheesy tortellini, brush onto crusty french bread topped with fresh tomatoes, or slather on tender salmon fillets for a delish and flavorful dish.
This pesto is also fantastic mixed with a little bit of creamy alfredo sauce or marscarpone cheese and tossed with a giant bowl of pasta and veggies. Mix in portobellos mushrooms, spinach, broccoli and top with a sprinkle of red pepper flakes and a dusting of parmesan.
What's your favorite dish to add pesto to?