http://www.teich.net/blog/2006/05/16/my-uber-local-food-is-coming-to-get-me/ Food and other passions of two yuppie epicures. Fri, 21 Nov 2008 13:42:06 +0000 http://wordpress.org/?v=2.6.3 http://www.teich.net/blog/2006/05/16/my-uber-local-food-is-coming-to-get-me/#comment-2921 Teich.Net :: All In » Arugula Pesto Sun, 04 Jun 2006 22:36:17 +0000 http://www.teich.net/blog/2006/05/16/my-uber-local-food-is-coming-to-get-me/#comment-2921 [...] I answered my own question: what to do with more greens than I can eat and give away? Make arugula pesto! I more or less followed my own traditional pesto recipe, substituting pecans for pine nuts and using just enough oil to get to a spreadable consistency. Unlike basil, arugula does not turn brown when cut edges are exposed to air, so this spread stays vibrant green indefinitely. I used many of the leaves that had grown too large and strong for salad. This produced a peppery, pungently green-tasting, ever so slightly bitter spread that was equally delicious on home-made tagliatelle and on crackers with goat cheese. For a slightly sweeter and milder version, substitute Italian, or flat-leaf, parsley or basil for some of the arugula. I’m not sure whether an arugula plant would have a preference for the blender over the salad bowl or compost pile, but I certainly feel better about putting it to good use. It’s hard to argue with something with such unexpected flavor that is so easy to make and store. Edibles» [...] [...] I answered my own question: what to do with more greens than I can eat and give away? Make arugula pesto! I more or less followed my own traditional pesto recipe, substituting pecans for pine nuts and using just enough oil to get to a spreadable consistency. Unlike basil, arugula does not turn brown when cut edges are exposed to air, so this spread stays vibrant green indefinitely. I used many of the leaves that had grown too large and strong for salad. This produced a peppery, pungently green-tasting, ever so slightly bitter spread that was equally delicious on home-made tagliatelle and on crackers with goat cheese. For a slightly sweeter and milder version, substitute Italian, or flat-leaf, parsley or basil for some of the arugula. I’m not sure whether an arugula plant would have a preference for the blender over the salad bowl or compost pile, but I certainly feel better about putting it to good use. It’s hard to argue with something with such unexpected flavor that is so easy to make and store. Edibles» [...]

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