Love pesto but can't wait until summer for basil to be in season? Good news: You can still enjoy a freshly made pesto sauce by using arugula as the base. The leafy green, peppery-flavored arugula - also called rocket - can create a pesto that tastes as delicious as the traditional basil-based sauce. Add hearty herbs such as sage or rosemary to your arugula pesto and you'll have a delectable wintry sauce for your favorite pasta, potatoes, risotto or vegetables.
Makes 4 servings Ingredients: 1 cup roasted, unsalted pistachios 1/4 cup sweet white miso 2 pinches salt 4 cups lightly packed arugula leaves, chopped 8 to 10 tablespoons olive oil Fresh cracked pepper Directions: 1. Combine pistachios, miso and salt in a blender or food processor and pulse until chopped. Add arugula and blend while drizzling in olive oil. 2. Pour pesto into a bowl and mix in pepper. Taste for seasoning. Serve over pasta of your choice. For a thinner sauce, add a little bit of pasta water to achieve desired consistency.
Spinach Arugula Pesto
Makes 4 servings Ingredients: 8 ounces baby spinach leaves, rinsed 2 cloves garlic, peeled 1/2 teaspoon lemon zest 1/4 teaspoon crushed red pepper 2 cups packed fresh arugula 3 tablespoons pine nuts 1 teaspoon fresh lemon juice 1/3 cup extra-virgin olive oil 3 tablespoons freshly grated Parmesan cheese Few pinches of sea salt Directions: 1. Steam spinach for about 2 or 3 minutes. Drain and dry. Using a mortar and pestle, mash together garlic, lemon zest and red pepper until a paste is formed. Mix in the spinach, arugula, pine nuts and lemon juice and continue to mash until ingredients are well-combined. 2. While mashing, drizzle in olive oil. Once fully combined, pour pesto into a bowl and stir in cheese and salt to taste. Serve over your favorite pasta, potatoes or as a spread for sandwiches or burgers. Note: This pesto can also be made in a food processor or blender.