Photography by Angie Norwood Browne
This pesto is great on salmon burgers also!
1/3 cup toasted pine nuts
2 cloves garlic, roughly chopped
4 cups arugula (firmly packed)
1/3 c. grated parmesan
½ tsp. sea salt
¾ 1 c. olive oil
Gently wash the arugula, removing large stems as needed. Spin dry in lettuce dryer.
In a blender or food processor, place pine nuts, garlic, arugula, parmesan and salt. Pulse several times. When the ingredients begin to combine, leave machine on and add the oil in a slow steady stream. This should only take a minute or two at the most. Taste for seasoning, adding more salt if needed.
Spoon into a container and top with a thin layer of olive oil to prevent oxidizing.
This will make more pesto than needed, but it’s nice to have on hand and freezes nicely.
Recipe and Food Styling by Patty Wittmann