We put arugula in your CSA boxes quite often, and you may be looking for something different in how you use that wonderful spicy green. Here are the first two recipe ideas for your consideration.
Pesto doesn’t have to mean basil, and with those wonderful heirloom tomatoes in your box, we figure many of you will want to save your basil for Caprese salads. So, here are two recipes for arugula pesto.
Nutty Arugula Pesto with Penne
This recipe is from thekitchn.com and was contributed by Megan Gordon. As always, click on the picture to go to the original site.
Photo credit: Megan Gordon
This past February, I had the extreme good fortune of accompanying my family (or, really, inviting myself) on a vacation to St. Barthes. February in Seattle is one of the darker months, so this was a most welcome break. Since St. Barthes is an island with limited produce deliveries from the mainland, it was a common occurrence that restaurants or grocery stores would be out of a dish or ingredient “until the next boat comes.” There was little urgency about it; people just made do. And one of the ways restaurants made do was to swap ingredients in and out, as was the case with this pesto.
Originally meant to be a more traditional pine nut and basil pesto, the cooks at our favorite beachside cafe had to get creative when they had neither. They whipped up a garlicky arugula pesto instead. I loved it so much I had to replicate it at home.
This recipe has a good hit of garlic and lemon — the juice and the zest add a brightness and a zip that I find so many pestos lack. The arugula is slightly spicy and the walnuts add an earthy toastiness, so it’s extremely well balanced.
If pasta isn’t your thing, spread it on sandwiches instead, dollop it onto morning omelets, or spoon it into warm grains for something interesting and different.
- 1 1/2 cups arugula
- 3/4 cup chopped fresh basil
- 3/4 cup toasted walnuts
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, quartered
- 1 lemon, zested and juiced (about about 2 tablespoons juice)
- 1/4 teaspoon kosher salt, plus more to salt pasta water
- 3 tablespoons grated Parmesan, plus extra to serve
- Freshly ground black pepper, to season
- 1 pound penne pasta
- In the bowl of a food processor, blend arugula, basil, toasted walnuts, olive oil, garlic, lemon zest and juice, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky.
- Place a large pot of salted water over medium-high heat and bring to a boil. Add pasta and to cook to al dente. Drain and place back in pot. Fold in pesto. Serve hot in your favorite bowls with a generous sprinkling of Parmesan over the top of each bowl.
Farro & Fresh Mozzarella Salad with Arugula Walnut Pesto
This one is from Food 52 is was contributed by thirschfeld.
Photo credit: thirschfeld
Author Notes: I like to use whole grains for salads. In this one the pesto really complements the grain and the mozzarella lends a creaminess that tames the peppery (…more) – thirschfeld
Food52 Review: I made this salad for a dinner party and we all really enjoyed it. The pesto was gorgeous and very tasty. We really loved the farro and thought that t (…more) – A&M
For the pesto
- 2 cups arugula, washed and dried
- 1 teaspoon fresh garlic, minced
- 1/2 cup walnuts, toasted
- 1 cup Manchego cheese, grated
- 1/4 to 1/2 cup Extra Virgin Olive Oil
For the salad
- 2 cups cooked farro
- 1/2 cup tomatoes, 1/4 inch dice
- 1/2 teaspoon red pepper flakes
- 2 teaspoons fresh lemon juice
- 2 tablespoons chives, finely chopped
- kosher salt and fresh ground pepper
- 8 ounces fresh mozzarella, diced
- With the exception of the olive oil combine all the pesto ingredients in the bowl of a food processor. Pulse it a few times to form a paste.
- With the processor running drizzle in a 1/4 cup of oil and blend. If it seems wet enough do not add more oil but if it seems dry add a teaspoon or two.
- Taste and adjust the seasoning.
- In a mixing bowl combine the farro with half the pesto and mix it to combine. Add the tomatoes, pepper flakes, lemon juice, chives, and mozzarella. Toss the salad to combine and taste. Adjust the seasoning if necessary or add more pesto if you think it needs it. Serve.
–posted by Steven