From: TABLE MANNERS
Recipe courtesy: Parisian food blogger Clotilde Dusoulier, chocolateandzucchini.com
- 2 large handfuls arugula, rinsed and dried
- 3 tablespoons pinenuts
- 3 tablespoons Parmesan cheese
- 3 tablespoons olive oil
- 2 garlic cloves, peeled
- Combine all ingredients in mortar (preferably) or a food processor. Pestle or mix until smooth.
- Try a bit, and add more of any of the ingredients to suit your taste. If using as a spread with the Fig and Mozzarella Warm Sandwich, the pesto should be thick and not too oily.
Special Notes: Start from the basic pesto recipe (basil, pinenuts, pecorino and/or parmesan cheese, olive oil and garlic), and work from there, replacing some of the ingredients by their cousins, be they close or removed—another kind of herb, another kind of nut, another kind of cheese. You can prepare the pestos ahead of time and keep them on hand for an improvised mini-meal.