Arugula Pesto

4 cups packedFresh Live Gourmet Living Arugula leaves
1 tablespoonMinced garlic
Salt and freshly ground pepper
1 cupOlive oil
2 tablespoonsPine nuts, plus 1 tablespoon additional reserved
½ cupFreshly ground Parmesan


Prepare an ice bath in a large bowl and bring a large pot of water to a boil.

Put the Live Gourmet fresh Living Arugula leaves in a large sieve and plunge into the boiling water, immersing all the leaves. Stir so that the leaves blanche evenly for about 15 seconds.

Remove from boiling water and shake off the excess water. Plunge the arugula into the ice water bath and stir, so that it cools as quickly as possible.

Drain well. Squeeze the water out of the arugula with your hands until it is very dry.

Roughly chop the arugula and put into a blender. Add the salt, minced garlic and ground pepper to taste, olive oil, and 2 tablespoons of the pine nuts. Blend for 30 seconds. The green of the arugula will thoroughly color the olive oil. Add the Parmesan and pulse to combine.

Before serving, add remaining 1 tablespoon of pine nuts. Serve at room temperature.

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