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Hey Basil Pesto! Move Over and Make Way for Arugula Pesto!

Our friend Viviane Bauquet Farre rightly calls basil pesto “the Grande Dame of pesto sauces.” But Viviane – the culinary brainchild behind the e-magazine and recipe club food & style – is quick to note other herbs “make wonderful versions of this classic Genoese sauce” – including her arugula pesto featured here. (Click here to see the recipe.)

Photo by Viviane Bauquet Farre of http://foodandstyle.com/

“Arugula is a bit spunky by nature and has a distinct spicy flavor – two things that make it an excellent candidate for a unique pesto,” Viviane says.

She recommends using the sauce with pasta, gnocchi, grilled vegetables, fish or chicken, on pizzas, in vinaigrettes, in sandwiches, or as a dipping sauce.

The arugula pesto, by the way, is much like basil pesto: garlic, nuts (in this case almonds versus pine nuts), freshly grated Reggiano-Parmesan, freshly grated Pecorino-Romano, and extra virgin olive oil. (Click here to see the recipe.)

Viviane recommends using our Everyday Fresh oil or – my own personal favorite – our robust Miller’s Blend. “I have used both with wonderful results!” she tells us.

One last note: You can refrigerate the pesto for up to three days, or freeze it for up to a month.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary


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