Greetings from sunny southern California! Yep, we made the move. It’s been a hectic few weeks of packing, traveling, waiting, unpacking, organizing, and reorganizing, but I’m starting to feel much more settled in our new home.
Getting all my cooking gear off the moving truck was the first step in feeling at home. Of course I was most anxious about my stand mixer, but I was also excited to see our pizza stone made the 2000-mile journey intact. Gabe and I make pizza together quite frequently, because it’s easy, delicious, and endlessly versatile. Cranking the oven up to 500° and rolling out a fresh batch of dough was a surefire way for us to feel more at home.
Last week, I made a pizza topped with caramelized onions, ricotta, and arugula– and I was left with a boatload of arugula. Not wanting to let those lovely greens go to waste, I used my magical food processor to whirl up some pesto. Pesto is one of my favorite things to make. Greens, garlic, parmesan, nuts, olive oil, and lemon juice. So simple. So good. Arugula pesto has a delightfully peppery flavor that distinguishes it from standard basil pesto, but it can be used in similar ways. Toss it with pasta or fresh veggies. Or eat it as I do: on top of toast slathered with ricotta. Mmm, mmm good.
- 1/4 cup pine nuts
- 2 garlic cloves
- 2 cups packed arugula leaves
- 1/2 cup freshly grated parmesan
- 1/2 tsp. kosher salt
- 1/4-1/2 cup extra virgin olive oil
- 1 Tbs. freshly squeezed lemon juice
In a food processor, combine pine nuts, garlic, arugula, parmesan, and salt. Chop until coarsely chopped and blended. Add 1/4 cup olive oil and lemon juice, and blend until creamy. (Add more olive oil if needed to make the mixture smooth.) Taste and add more salt and lemon juice if desired.
Makes about one cup.
Pesto can be stored in the refrigerator for about a week, or in the freezer for up to six months. I like to freeze it in an ice cube tray and then save the cubes of pesto in a plastic freezer bag to use as needed.
Source: Adapted from Max Sussman and Eli Sussman via Epicurious.