Arugula Pesto

Standard

I didn’t love this dish. It felt a bit grainy and lacking in richness. But I think you could play with this and maybe make it more delicious. Maybe use really quality olive oil. And don’t forget the salt and pepper (like my husband did when he made it for us). This was a good way to get rid of the arugula we had on hand from our CSA, though, so don’t count it out.

At some point, I have to find the recipe for my mustard green pesto from last year. Now that was a tasty pesto!

(Adapted from Stillman’s CSA newsletter, Week 7 July 27-August 1)

Serves: 4

2 c (packed) arugula leaves (about 3 ounces)
2 c (packed) basil leaves (about 3 ounces)
1/4 c pine nuts, toasted
1/4 c freshly grated Parmesan cheese
1/4 c olive oil
1 lb pasta

1. Cook pasta according to directions.

2. Blend arugula, pine nuts, and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended.

3. Season pesto to taste with salt and pepper.

4. Toss over your preferred pasta. I like pasta with wrinkles to catch the sauce, like bowties.

Note: Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temp before using.

Note: We didn’t have 4 cups of arugula, but if we did, we might have followed the original recipe instead of subbing in basil.

Nutrition:
Weight Watchers Points: 8

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