Who says you have to use basil to make pesto! In fact, we’ve enjoyed great pestos using asparagus – a favorite around here – and parsley. Next on our list to try: arugula. (Click here to see featured recipe.)
“Arugula adds a peppery punch to your traditional pesto,” Ali Larter writes in her book Kitchen Revelry, where this recipe appears. The pesto is paired with a variety of raw vegetables, or crudités.
Larter recommends using “interesting vegetables with beautiful colors,” including radishes, heirloom carrots, grape tomatoes, and bell peppers. “Arrange piled high on a beautiful serving tray with your homemade pesto drizzled with olive oil,” she adds.
Larter’s pesto does include basil – in fact, a cup each of the basil and arugula. And, like traditional basil pesto, it includes garlic, pine nuts and Parmesan cheese – in addition to fresh lemon juice and extra virgin olive oil. Try our peppery Miller’s Blend to stand up to the arugula’s bite. (Click here to see recipe.)
By the way, you don’t have to limit yourself to serving the arugula pesto with crudités. Larter notes that it’s “perfect” tossed with pasta.
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