Sunday, June 14, 2009

RECIPE: Arugula Pecan Pesto

From The Vegetable Dishes I Can't Live Without
Yield: 1 1/3 cups

4 packed cups arugula (about 8 ounces)
1 small garlic clove
1 cup chopped pecans (toasting optional)*
1/4 teaspoon salt (or more)
1 to 2 teaspoons lemon juice (or to taste)
1 to 2 tablespoons (packed measure) golden raisins (or more)
5 to 6 tablespoons extra-virgin olive oil (possibly more)

1. Place the arugula, garlic, pecans, and salt in a food processor fitted with a steel blade. Pulse until pulverized, adding lemon juice and raisins as you go.

2. Run the processor again, drizzling in the olive oil in a steady stream. When it reaches the consistency that looks right to you, stop the machine. Transfer the pesto to a small container with a tight-fitting lid. Taste to adjust the lemon juice and salt.

3. Smooth the top of the pesto with the back of a spoon, and add a thin layer of olive oil to cover the top. Cover and chill. Serve as desired.**

* The pecans do not need to be toasted, but you can experiment with toasting them lightly to see if you prefer the slightly enhanced flavor.
**The pesto will keep for up to a week in a tightly covered container in the refrigerator. A thin layer of olive oil over the surface will help preserve it.

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