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
Place all ingredients in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta.
Is there a better time than Summer for pesto? It is super quick, barely heats up the kitchen and basil is at its cheapest. Using roasted garlic gives this pesto a milder flavor that might appear to people who don’t care for the harsher raw garlic flavor found in traditional pesto. As an alternative to serving pesto over hot pasta, try it as a spread on crusty bread or as a sauce for salmon or steak.
I just barely read another post about pesto – now I am really craving it!
Pesto is my favourite thing to make! I only wish my basil plants didn’t drown in the rain last week.
Pesto is the besto (wow, I’m so lame).
I 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!
Oh, 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. 🙂
Here’s the post –
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!
What a beautiful shade of green, so fresh and vibrant. And yes, over salmon sounds great as well. 🙂
Mmmm. I’ll have to check this out.
Oh, yes, I like the roasted-garlic idea. And the addition of the arugula. I must try that.