So, um, wow. I haven’t blogged for over a month. Now that I’ve had this epiphany, I feel it’s a little ridiculous because I’ve been cooking my ass off making all this from scratch food. Lots of squash type dishes. Complete with photos. And yet, not a blog post to be found for over a month. Damn.
Well folks, don’t you worry your pretty little faces off anymore. I am back. I have recipes out the wazoo. But since it’s been so long, I wanted to start off simple. With a different twist of pesto sauce. Most of the time when you think of pesto, you think of basil, pine nuts, olive oil and parmesan cheese. Which is delicious and simple in its own right. BUT…what if you were to try a pesto made from peppery arugula, mixed with salty parmesan and nutty roasted almonds?!?!?!? Have I blown your mind yet?!?!?!? It’s a simple list of ingredients, and the only other tool you need to make this is a food processor. And like, 5 minutes. Really. I made a bunch of this and froze it into cubes so that I could use it on pizzas, in sauces, or as a cooking medium for chicken. It’s pretty versatile. And tastes wonderful. For reals.
7oz bag of arugula
1/2 cup shredded parmesan cheese
Pinch of kosher salt
1/2 cup olive oil
2oz toasted almond slivers * see notes below on how to toast
Add your arugula, cheese, almonds and salt to a food processor and pulse until combined. Depending on the size of your food processor, you may have to add the arugula in batches (I did). Once all of the arugula has been processed, turn the processor on and slowly pour in the olive oil until combined. Use immediately on whatever tickles your fancy, or freeze for later use.
Spoon into ice cube trays and let freeze until solid. To remove cubes. set the ice cube tray in a shallow dish of hot water to loosen up the pesto cubes. Place in a freezer safe bag or container and use as you need to!
To toast almonds, put in a dry skillet that has been preheated over a medium flame. Toss around until they start to brown. Let cool completely before adding to food processor.