Arugula Pecan Pesto

Arugula is a tricky beast. It’s got a bit of a sharp flavor that can be overwhelming. But if I find  some other element to mellow it out it can be really delicious. I made a fairly standard pesto using arugula instead of basil and pecans instead of pine nuts:

3 C arugula, packed
1-2 cloves garlc, roughly chopped
1/4 C pecans
1 tbsp lemon juice
Olive oil to taste
salt and pepper to taste
at least 1/3 C pecorino romano

Blend the first five ingredients in a food processor and pulse to desired consistency. Add pecorino to taste, adjust with salt and pepper.

This pesto has a very fresh, spring-y kind of flavor. So what do you do with it? I’m glad you asked!

Arugula Pesto Pizza with Grilled Eggplant and Sausage

Yes, that’s a Boboli crust. Don’t hate. I froze it, slapped on some pesto, grilled eggplant, grilled peppers, fresh mozzarella, and some bits of sausage. Bake at 415 for about 12 minutes. Delish!


Arugula Pesto Gnocchi with Grilled Scampi Shrimp

This was wicked easy. I marinated the peeled shrimp in a Ziploc bag filled with lemon zest, chopped garlic, a few sprigs of basil, olive oil, salt, and pepper. Then I skewered them and grilled them for 3 minutes on my panini grill. Meanwhile I cooked up a package of gnocchi according to the directions. I added about 1/3 cup of half and half to my remaining pesto – probably around 2/3 of a cup. You can eyeball this. It should be thinner than paste, but not too runny. I warmed the sauce slightly while the gnocchi was cooking and added it immediately to the sauce. I added the shrimp last so I wouldn’t overcook them. It was a big hit! Don’t forget some garlic bread to mop up all that lovely pesto sauce. You wouldn’t want to waste it!

One thought on “Arugula Pecan Pesto

  1. Pingback: Swiss Chard Quesadillas « CSA for Three

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