Almond Arugula Pesto. This may not be new to anyone here but me...

J

joe

Well-known member
but I had arugula in the garden and an open pack of blanched almonds so I gave it a try.

I read the recipe but didn't measure. Just blanched almonds, arugula, lemon juice, garlic, olive oil and S&P. I had a lot of arugula so I blanched it very briefly first, which I do with basil. And I always add the cheese after I toss it with the pasta

It was very stiff so we used some pasta water to loosen it. Jacques thought it was my best pasta ever. It wasn't strong at all to my taste, but then I always harvest arugula very young.

http://www.food.com/recipe/almond-arugula-pesto-with-mini-penne-61265

 
This sounds so good, and I love arugula--saved. A question, please:

Why do you blanch your basil for basil pesto? Do you find it too strong?

Thanks!

 
To keep it green. When it's pureed raw it tends to blacken. The blanching is extremely quick--

just dunking a strainer of basil into the water the pasta will cook in, then ice water to set the color and stop the cooking. Any longer would dilute the flavor too much.

 
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