
Ingredients:
2 cups fresh basil
1/2 cup fresh arugula
4 cloves roasted garlic
1/3 cup asiago cheese (the longer aged, the better)
1/4 cup toasted pinenuts
1/3 cup olive oil
salt
pepper
Directions:
Place all ingredients in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta.
2 cups fresh basil
1/2 cup fresh arugula
4 cloves roasted garlic
1/3 cup asiago cheese (the longer aged, the better)
1/4 cup toasted pinenuts
1/3 cup olive oil
salt
pepper
Directions:
Place all ingredients in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta.
I just barely read another post about pesto - now I am really craving it!
ReplyDeletePesto is my favourite thing to make! I only wish my basil plants didn't drown in the rain last week.
ReplyDeletePesto is the besto (wow, I'm so lame).
ReplyDeleteI always make pesto after having made a dinner that only required like 8 leaves of it and realizing that in the back of my fridge lies a bunch of basil that is on its last legs. And it freezes so well!
your last pesto recipe was great. looking fwd to trying this one, too. thanks!
ReplyDeleteOh, I just wrote a post on pesto too -- pesto made from garlic scapes. It's changed my life. Seriously. I feel the need to spread the garlic scape gospel. :)
ReplyDeleteHere's the post -
http://madisonandmayberry.typepad.com/madison_mayberry/2007/07/escape-the-garl.html
Hello! My first visit here--you have a wonderful, delicious blog! And I love pesto. I like the addition of arugula in your recipe here. The green-ness here is super. I think I need some pasta now! ;o) Happy Days!
ReplyDeleteWhat a beautiful shade of green, so fresh and vibrant. And yes, over salmon sounds great as well. :-)
ReplyDeleteMmmm. I'll have to check this out.
ReplyDeleteOh, yes, I like the roasted-garlic idea. And the addition of the arugula. I must try that.
ReplyDeletePretty picture.