Arugula Basil Pesto

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Arugula Basil Pesto is my go-to for things to keep on hand in the freezer. It only takes 5 minutes to prepare and freezes perfectly in ice cube trays for individual portions. This is ideal for those nights I don’t have the energy to prepare something for myself. This sauce is so versatile. Put a dollop on your eggs in the morning, spread it on homemade pizza and sandwiches or mix it with pasta and soups.

Linzer Cookies

Caring for Basil

Fresh basil should be treated like fresh cut flowers, placing stems in cool water in a glass or vase. Basil should be kept out of direct sunlight. Refrigeration causes the leaves to brown and become mushy. Consider making a quick, healthy pesto and freezing it in an ice cube tray for perfect single servings.

Nutrition

Pesto is full of heart-healthy fats from the walnuts and olive oil. Arugula is packed with vitamin K, while basil is said to be full of antioxidants and contains anti-aging properties.

Arugula Pesto Recipe

Yield: 1 1/2 cups

Ingredients
3/4 cup good quality, extra-virgin olive oil
2 cups (loosely packed) fresh basil leaves
2 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup walnuts or pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon zest
2 tablespoons lukewarm water
Kosher salt & ground black pepper to taste

Preparation
1. Toast the nuts in a pan over medium heat until lightly browned or until you smell a roasted flavor. This should take just a few minutes.

2. In a food processor, combine arugula, basil, nuts and garlic. Pulse while drizzling the olive oil into the processor. Add water. Season with salt & pepper. Pulse a few more times to combine.

3. Remove mixture from the food processor and place in a bowl. Add lemon zest and cheese and combine with a spoon.

24” Combo® Model
Refrigerator/Freezer (2175RF)
2175RF

24” Combo® Model Refrigerator/Freezer (2175RF)
U-Line’s model 2175RF Refrigerator/Freezer gives you optimal storage for your items that need to be kept chilled while Spring heats up. With 4.2 cubic feet of refrigerator storage, you’ll be able to store up to 56 bottles (12 oz.) or 97 cans (12 oz.) and a 1.5 cubic feet freezer that maintains a temperature of 0°F, you’ll be ready to entertain and impress your guests throughout the Spring.

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Author

Chef Britta Kramer

Chef Britta Kramer

Private Palate offers chef services for in-home events, private and group cooking classes for both adults & children, corporate team-building cooking classes, weekly or daily chef services, food coaching and chef consulting. Britta’s goal is to assist her clients in maintaining a healthy lifestyle and to make them aware that eating healthy doesn’t mean sacrificing flavor or variety. Her clients range from single individuals to families, professional athletes and local celebrities. In 2012, Britta attended the International Culinary Center in New York City, earning a certificate in French culinary techniques. Private Palate has since expanded its business to New York and now connects client with local chefs who share her same food philosophy. You can reach Britta at privatepalate@personalchef.com or 414.243.7462. View an expanded bio and full description of services at www.privatepalate.com or healthy cooking tips and time saving tips in the kitchen at www.facebook.com/PrivatePalate.

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