Sunday, June 20

Arugula-Pecan Pesto

Serve over your favorite fresh pasta- i put mine over fettuccini and it was incredible!

1/2 cup pecans
2-4 cups fresh arugula (about a 1/2 lb)
3/4 cup EVOO
4-6 garlic cloves
1/2 cup Pecorino cheese
juice of 1/2 lemon
kosher salt and fresh ground pepper to taste

Toast pecans in oven at 350 degrees for 8 minutes, once cooled coarsely chop. Peel and crush garlic cloves. Combine pecans, garlic and arugula in blender/ food processor and pulse until thoroughly chopped. Once chopped, gradually add in olive oil, lemon juice, pecorino, and salt/pepper- blend together until smooth. Prepare pasta as directed, return pasta to warm preparation pot, add pesto sauce and toss together!

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