Monday, January 23, 2012

Arugula Pesto

The only goal of this pesto was to finish off that arugula without getting wilted in the fridge. But once the pesto was ready, I used it not only for the ubiquitous pasta but also for making vegetable curry and daal!!:-D

Arugula Pesto
4 cups arugula leaves
1 cup walnut halves
4-5 garlic cloves
salt to taste
black pepper
1 lemon, freshly squeezed

1. Roast walnut halves on medium heat. Let it cool down.
2. Grind with the remaining ingredients.
3. Refrigerate till ready to use.

Note -
1. I pour this pesto in small containers and freeze till ready to use.
2. Traditionally, the authentic pesto recipe asks for a good amount of olive oil. I didn't use it.

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