July 25, 2007

Roasted Garlic & Basil Pesto

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.
My thoughts:
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.