artichoke and arugula pesto


i love, love, love pesto.

i also love, love, love how easy it is to make.

like, stupid easy.

like, no cook easy.

so, here is my recipe for the pesto du' jour. it's fabulous with whole grain linguini or any kind of pasta. you can also use it as a marinade for chicken breasts or slather it on a sandwich in place of mayo. or you can do like i am doing tonight and dollop some on top of a pan-seared salmon fillet and serve it with roasted cannellini beans and sun-dried tomatoes. bon appetit!
artichoke and arugula pesto*
makes two cups

one can quartered artichokes hearts
one cup fresh basil leaves
two cups baby arugula leaves
three tbsp pine nuts
three to four tbsp of extra virgin olive oil
juice and zest of half a lemon
one garlic clove (optional)
salt and pepper
pinch of red pepper flakes

put all of the ingredients into a food processor and blend until your desired consistency is achieved. i like mine a bit on the smoother side. i store my left-overs in an air-tight sealable glass container and it'll stay fresh for up to a week if it can actually stick around that long in your house. it doesn't in mine. you know me. 

*so, this is a vegan pesto. yep, no cheese. most pestos have parmigiano reggiano or pecorino romano in them but i decided to be a rebel because that's just my style. but if you like to roll with the crowd, you can obviously add a little cheese to it because a little cheese never hurt anybody. just make sure to add the grated cheese after the pesto has already been blended- the heat of the steel blade will melt the cheese. no bueno.



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