Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Arugula Pesto(Photo Below)
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Vegetable-6134
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Ingredients |
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Amount |
Ingredient |
2 cups, packed |
arugula leaves |
1/2 cup |
pecans |
1/2 cup |
fresh Parmesan cheese |
1/2 cup |
olive oil |
6 cloves |
garlic |
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juice of 1 lemon, freshly squeezed |
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Preparation
Lightly brown all the garlic cloves with a little olive oil in a skillet over medium-high heat, about 10 minutes. Remove the garlic from the pan, cool and remove the skins. Dry roast the nuts in a pan with no oil over medium heat until lightly brown. Combine the arugula, pecans and cooked garlic into a food processor. Pour in the lemon juice and pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put into a bowl. Stir in the Parmesan cheese. Mix with freshly prepared pasta of your choice. Tip: This is a very versatile recipe. It can be used as a spread for sandwiches, in pasta dishes or as a veggie dip. Freeze the leftover pesto in an ice cube tray and then put into a freezer bag for later use.
Yield
8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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