Arugula-Cress Pesto

Submitted by: Josi Khokhani
fresh pesto with arugula, rocket, cress, cashews, walnuts, and garlic

Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: vegetarian · sauce · fresh · arugula · cress ·

Ingredients

1 clove garlic
1/4 cup (plus/minus) olive oil
3-4 cups mixed greens (arugula, rocket, garden cress, pepper cress, etc) with tough stems removed
handful walnuts
handful cashewnuts
salt

Method

1. Wash and trim greens.
2. Heat a few Tbsp oil over low heat, add minced garlic and cook until golden but not crispy.
3. Use food processor to make a paste of the greens (throw in a few handsful at a time) and nuts. Scrape sides periodically.
4. With food processor running, add in garlic with its oil, and additional oil until you are satisfied with the consistency.
5. Salt to taste.
6. Add to pasta, eggs, use as a dip, etc.

Ideas for additional add-ins: cheese (parmesan, asiago, feta; cilantro as part of the greens; pistachios or garbanzo beans in place of the walnuts or cashews; yogurt for a more creamy pesto)

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