Well my dear friends, the week of Summer in Jars continues and today I have a FRESH and Fabulous Arugua Pesto that I know you will enjoy. One of the best things you can do with Mason Jars is fill them up with your favorite foods and this is by far one of my families favorites! It is quick…delicious and has a million and one uses. Come and check out the recipe and then it will be time to visit my friends to see what Summer Time Jar Goodness they have for your today.
You can find Arugula fresh at your Farmer’s Market and so many Grocery Stores carry it now as a regular. If you buy it in the Grocery Store…check it out to make sure it is all nice and happy green with no dark marks…I want your pesto to turn out perfectly!
Once you get your Arugula Pesto all made it is time to pop it in a Mason Jar…we even have a free printable tag for you in case you are thinking of sharing it with friends and family or if you are going to make a large batch and want to label it for your pantry. If you are preserving some…please refer here for preserving instructions…it is so important to do it just right!
You are going to find so many different uses for this delicious Pesto. One of my most favorite things to do with it is to add it to my soups and to my Tomato Sauce. Being a vegetarian NEVER has to be boring when you have taste concoctions like this one at your finger tips…you won’t believe the flavor punch this adds to a veggie broth…veggie or lentil stew…a good old fashion pot of Tomato Sauce! Add a bit to your mayo…YUM…add some to sour cream or Greek yogurt for a healthy and scrumptious dip …mix it up with some Olive Oil & Balsamic Vinegar for a quick and easy Salad Dressing…well you get the picture…there are a million and one ways to use it. Oh…try spreading a thin layer of it on Italian Crusty Bread…then top with a Tomato Bruschetta and your favorite Italian Cheese…put it in the over for about 8 minutes at 400 then ENJOY! Let us not forget…you can have a perfect pasta meal done in the time it takes you to boil your pasta…just toss the pesto through out…serve with freshly grated cheese on top…crusty bread and a salad and your family will be smiling! Or you can warm a cup of cream …2 tablespoons of butter…remove from the stove…whisk in a good amount of pesto and toss it through your pasta…you can add some roasted veggies too! You see…you really need to make some!
Now let’s make some
3/4 cup of chopped walnut pieces
2 cloves of crushed garlic
3 cups of really packed arugula
1 cup of fresh Pecorino Romano Cheese grated
1 teaspoon of sea salt
1 tablespoon of fresh lemon juice
pepper to taste and if you like a touch of hot peppper
1 cup of extra virgin oil
Combine all your ingredients except the oil into your food processor…pulse to blend everything together. Then with the machine running you are going to pour a continuous stream of olive oil into the tube slowly. Keep the machine going until you have a nice smooth pesto…if you like it a little chunky…stop! Now it is time to put your pesto in your Mason Jar…it will keep in the fridge for a month but it won’t last that long. Remember you can also freeze this in an ice cube tray and they will last for 3 months or more once sealed in a baggie.
Now…let’s see what my creative friends have been up to!