Pesto is such a versatile sauce. You can pretty much make it with most greens and herbs. You can substitute different nuts to alter the flavor, and you can use it in so many ways. Add it to pasta, use it as a spread on a sandwich, as a pizza sauce, or top a grilled meat or seafood with it.
- 2 Cups Arugula, packed
- 1/2 Cup freshly grated Parmesan – Reggiano or Romano cheese
- 1/2 Cup extra virgin olive oil
- 4 Tbsp pine nuts or walnuts
- 3 Medium sized garlic cloves, minced
All above ingredients needs to be combined.
When using the vitamin to make pesto, you simple add all ingredients in the order listed. Turn on the vitamin and slowly increase up to variable 6 or 7. Careful not to over process as a nice pesto takes on a slightly bumpy consistency and it is easy to over process and end up with a puree. Though great tasting not a true pesto.
If using a food processor, you want to add all ingredients except the olive oil. Combine and then slowly add the oil to mix in.