Have I professed my love for The Flying Goat’s arugula pesto yet? I think I have…but if not, I FREAKING LOVE ARUGULA PESTO!
After many, many evening spent at the Goat, I’m happy to say I finally got around to making my own arugula pesto. I suppose it took me so long because I knew if I didn’t make it I had to go there to get it, which meant cheesy Centennial Trail bread would be consumed.
I guess I’ll have to re-create that next. I’m not really seeing an issue here.
Inspired by: The Flying Goat
2 very large handfuls of fresh arugula
7 TBS Extra Virgin Olive Oil, divided
1/4 cup water
3/4 cup parmesan asiago blend (regular parmesan would work well too)
1/4 cup pine nuts
1 large shallot, minced
4 garlic cloves, minced
1 tsp sea salt
In a small pan, heat 1 TBS olive oil and add shallot and garlic. Heat for 30 seconds to 1 minute. This will cut some of the bite, but will still leave the flavor. Skip this step if you like your pesto with extra spice.
In a food processor (or blender) layer arugula, shallot/garlic mixture, salt, pine nuts, parmesan asiago blend, water, and remaining olive oil. Blend until all ingredients are combined. If you like a drippy pesto add more olive oil, a tablespoon at a time, until desired consistency is reached.
Enjoy on sandwiches, pizza or flatbread. Stumped for a pizza dough recipe? How about some herbalicious pizza dough?