Pesto is my one of my all-time favorite comfort foods. Last weekend, for a grill-out with friends, I made this light arugula pesto – made with more water than oil, it worked well over the adorable curlicue shape of cavatappi pasta. I used walnuts instead of the traditional pine nuts because they’re cheaper, and I thought they paired nicely with the peppery arugula.
If you’re new to pesto, there’s a pesto for every palette. Here are some fabulous pesto recipes to get you through the summer. So if you…
- Want to cook with an Italian grandmother (we should all be so lucky!), then head over to Heidi Swanson’s blog 101 Cookbooks for this tutorial on classic pesto.
- Feel French, make a pistou instead with Paula Wolfert at Food & Wine Magazine. Oh là là!
- Have an excess of pine nuts and pistachios, this savory pesto from Lemon & Anchovies will deplete your supply pronto.
- Need a little fiber with your dinner, Amanda at the Cilantropist has a pea and fava bean puree that can be further thinned with oil to mimic a pesto.
- Are minding calories, then gather up the arugula and walnuts and get going with my version of arugula pesto.
What’s your favorite take on pesto? I’d love to know – buon appetito!
4 cups baby arugula
½ cup freshly grated Parmesean cheese
¼ cups pinenuts
Juice from one lemon, freshly squeezed
¾ teaspoon salt
¼ teaspoon black pepper, freshly ground
2-3 garlic cloves, roughly chopped
1/3 cup water, room temperature
2 tablespoons extra virgin olive oil
- Combine all ingredients except water and oil in a food processor, pulse until chopped but not pureed.
- Whisk together the water and oil in a small bowl until combined.
- With the processor running, slowly drizzle in the water and oil through the chute attachement until combined to desired consistency.
- Serve over pasta or fish, garnishing with chopped tomatoes, if desired.
Adapted from a recipe by Cooking Light.