In case you haven’t noticed, I like pesto. Pesto is so easy to make and so versatile. I use pesto for just about anything. I love to use it on my sandwiches in place of mayo or mustard. Tonight I put some on top of steaming hot pasta. Yum.
I had some pepitas hanging around and decided to you those instead of traditional pine nuts or walnuts. They brought a delicate nuttiness to the pesto that I found very appealing.
The recipe is so easy. I don’t think you can have pesto fail.
- 1 nice handful of fresh arugula
- 2 cloves garlic
- 1/4 – 1/2 c grated parmesan cheese (depending how dominate in flavor you want the cheese)
- 1/2 c pepitas (it was what I had left in the bag and the flavor did not overpower at all, very subtle)
- S & P to taste
- Olive oil (drizzle enough to get a consistency that you like)
In a food processor combine the arugula, cheese, garlic, salt, pepper, pepitas and pulse until finely chopped and well combined.
Drizzle in olive oil until desired consistency. That’s it! You can use as little or as much of any of the ingredients and still have outstanding pesto.
Store unused pesto in the refrigerator. It will keep for a week.