We originally made this Arugula Pesto to dress the Marbled Potato Salad we were serving for Easter supper. But as it turns out, we’ve been spooning it over all sorts of other things now too: on sandwiches, on salads, on top of vegetables and fish. It’s really versatile. Nice to have a jar in the fridge when you just need a little jolt of flavor.
Another winner from “The Foothills Cuisine of Blackberry Farm” (Clarkson Potter) by Sam Beall.
Arugula Pesto
Makes 1 1/2 cups
1/4 cup roasted, salted sunflower seeds
1 clove of garlic, coarsely chopped
Zest and juice of 1 1/2 lemons (about 3 tablespoons)
1/4 cup loosely packed fresh flat-leaf parsley leaves
4 cups loosely packed baby arugula, stems removed
3/4 cup extra virgin olive oil
1 cup finely shreeded local hard, sheep’s milk cheese (or simliar) or pecorino
In the bowl of a food prcessor fitted with the metal blade, place the sunflower seeds and garlic and pulse to finely chop the seeds. Add the lemon zest and juice and pulse to combine. Add the parsley and half the arugual and pulse to combine.
With the machine running, add half of the oil in a slow, steady stream. Add the rest of the arugula and pulse to combine. With the machine running, add the rest of the oil in a slow, steady stream. Add the cheese, salt and pepper and process until smooth.
