Unlike traditional basil pesto, simple homemade arugula pesto is a great alternative in the winter months when fresh basil is hard to find. To cut the spiciness of the arugula, this peso uses equal parts grated manchego cheese and parmigiana reggiano cheese.
Ingredients
2garlic cloves
2tablespoonstoasted pine nuts
5ouncesbaby arugula
¼cup (60 mL)extra virgin olive oil
¼cupfinely grated manchego cheese
¼cupfinely grated parmigiano-reggiano cheesefeel free to substitute and use only one type of cheese if you prefer
In a large food processor, pulse the garlic cloves until roughly minced.
Add the pine nuts, arugula, and extra virgin olive oil. Pulse repeatedly until mixture becomes smooth, scraping down the sides of the bowl as needed.
Remove mixture to separate bowl and fold in the grated cheese. Stir in the lemon juice and season to taste with salt and pepper. Use immediately or store in a container in the refrigerator. Best used within 2 to 3 days.
If freezing, prepare pesto without the cheese, cover with a thin layer of olive oil. It can be stored for up to 3 months. Thaw overnight in the fridge and add cheese just before serving.