Arugula Pesto II

in ,

From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.

-Wash and spin dry 1 bunch of arugula.

-In a food processor add the following:

1 cup extra virgin olive oil

½ cup finely grated Parmesan

½ cup finely grated pecorino

1/3 cup pine nuts

1 TBS lemon zest

1 clove chopped garlic

-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.

Arugula Pesto I

in ,

-In the bowl of a food processor, combine the following:

1 bunch chopped arugula

1/2 cup chopped cilantro or basil

1/2 cup walnuts

1 clove of garlic

-Coarsely grind.

-While food processor is still running drizzle in 1/2 cup extra-virgin olive oil.

-Then mix the following by hand:

1/3 cup grated Parmesan cheese

Some cayenne pepper

Sea salt and freshly ground black pepper to taste.