Tag Archives: pesto

Arugula Pesto

If you are a reader of my blog, it is no secret I love pesto.  Pesto is easy, it’s a much better alternative for sandwiches than mayo and it melts like butter and makes pasta amazing.  If I have it, I put pesto on everything.

I picked up a gorgeous bunch of arugula at the farmer’s market and knew exactly what I was going to do with it.  I haven’t had pesto all winter.  I refuse to use jarred pesto.  I don’t say that as a food snob, but nothing beats freshly made pesto.

Pesto consists of five main ingredients: A leafy green (normally basil, but I have used kale and arugula), a (for me) toasted nut of some kind, grated hard cheese, garlic and oil. There really aren’t exact measurements with pesto, to me at least.  I just take what I have and throw in an amount to my liking.

This is what I used for this batch of pesto:

  • 1 large bunch of arugula
  • 3 garlic cloves
  • Any nut of your choosing (toasted or nontoasted)
  • Roasted walnut oil (courtesy of Oro di Oliva)
  • A handful of shredded Parmesan/Romano cheese

For this batch of pesto I toasted up some bottom-of-the-bag nuts; You know that less than a handful of nuts you save in your pantry for God knows what.  I used pine nuts, slivered almonds and walnuts.  I upped the ante on the nut profile and used some roasted walnut oil in place of olive oil.  Talk about incredible, wow!

Put everything into a food processor or blender (except oil) and pulse until everything is well chopped and blended together.

Slowly pour in oil until you get the consistency you desire.  Season with salt and pepper if you want.

Store in a container and refrigerate until ready to use.

My suggestions:

  • Tossed with warm pasta and a little bit of the pasta water and covered with grated Parmesan
  • As a sandwich spread instead of mayo or mustard
  • Spooned over warm roasted potatoes

I’d love to hear how you use pesto.

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Posted by on June 17, 2012 in Uncategorized


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Arugula Pesto

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.




Posted by on October 15, 2010 in Uncategorized


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Herb Pesto Roasted New Potatoes and Carrots


I took the herbs I have growing on my balcony and made a yummy pesto.  Pestos are great.  I get to control the fat content, the salt, etc…

I use pestos for everything.  I coat my pasta, slather it all over chicken and this time all over my veggies. 

Unfortunately, my “recipe” is a handful of this and a handful of that.  I don’t think you could fail at this.

Herb Pesto

  • A handful of Italian flat leaf parsely
  • A handful of Sage
  • A handful of Rosemary
  • A handful of Thyme
  • 1/4 – 1/2 cup slivered almonds or pine nuts
  • 2-3 garlic cloves
  • Olive oil
  • S & P to taste

Pulse everything in the food processor or blender (except oil) until fine.  Slowly drizzle the olive oil into the food processor or blender while its running until you get your desired consistency.  You can make it thick or thin..whichever you like.

Cut up your veg and toss them with the pesto.  I used the wonderful new potatoes and carrots I got in my CSA box.


  Spread veggies in a roasting dish and bake at 375 until soft (about 40 mins).

The pesto gets good and crispy and the potatoes and carrots get soft and creamy.  Ohhhhh so good.


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Posted by on August 13, 2009 in pesto



Spring Onion Pesto & Pasta


I like to experiment.  Sometimes my experiments go straight to the garbage can and sometimes I hit a home run.

Score one for Sarah.  There were some gorgeous spring onions in my CSA box this week along with a garlic scape.  I looked in my pantry and saw some slivered almonds and the last remaining garlic clove.  I was graving pasta and thought I might make a sauce with all the good stuff I had, then it dawned on me to try a pesto.  See, pesto doesn’t have to be basil based, you can used whatever you like. 

This was fantastic.  Not too onion-y, not too garlic-y.  Just right.  A different, yet refreshing flavor.  I will make this again.

Spring Onion Pesto

  • 3 spring onions, roughly chopped
  • 1 garlic scape (if you don’t have garlic scaped just use another clove of garlic)
  • 1 garlic clove
  • 1/4 c parmesan cheese
  • 1 small handful of slivered almonds
  • Olive oil
  • S & P to taste
  • 1 lb cooked pasta, pasta water reserved (about 1 c)

In a food processor or blender add all the ingredients except oil and salt/pepper.  Pulse until well ground up.  Stream in olive oil and add salt/pepper until you get something that looks like this.


Add as much as you like to cooked pasta.  Add some of the reserved pasta water to help mix it along and enjoy.


Posted by on June 30, 2009 in pesto, spring onions


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A little math equation for you…











The picture doesn’t do it any justice.  This pesto looks, smells, tastes fantastic.  I have some pasta cooking on the stove and I cannot wait to slather it in pesto.  The cheese, well it could not be any fresher.  The garlic, look at it.  Gorgeous purple streaks. HighCross Farm is where that comes from.



1 bunch of basil leaves (3-4 cups, loosely filled)
1/4 toasted pine nuts (or walnuts)..pine nuts are better in my humbled opinion.
1/4 Parmesan
1-2 cloves garlic
1/4 cup olive oil

Tear basil leaves off stem and place in bowl of food processor. (or blender)
Add nuts, cheese and garlic to the bowl.
Start blending and pouring olive oil into the mixture while it’s whirling around.
Mix until it’s finely chopped and holds together well, about 1 minute.

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Posted by on August 9, 2008 in basil, CSA, garlic, pesto


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