return to recipe page

Arugula Pesto (taken from Bon Appetit, November 1998)

This recipe can be made ahead be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.

4 cups (packed) arugula leaves (about 6 ounces) 1/4 cup pine nuts, toasted 1/4 cup (packed) freshly grated Parmesan cheese 1/4 cup olive oil

Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. Serve on pasta or toasted baguette.

serve with 2001 Cabernet-Merlot or 2002 Zweigelt www.laileyvineyard.com