Arugula and Red Pepper Pesto

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Arugula and Red Pepper Pesto

 

1/2 lb. arugula

1 1/2 tablespoon salt

1 tablespoon brown sugar or honey

1 tablespoon red wine vinegar

4 roasted red peppers

1 cup toasted piñon nuts

1 cup toasted pepitas (pumpkin seeds)

1 cup olive oil

 

Blend everything together in a food processor, stopping to scrape sides and

processing again. We like the pesto rich, salty and oily. A few cloves of sweet

roasted garlic are a nice addition.

Older arugula can be bitter; this pesto can be cut with fresh spinach for milder

flavor.

Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti

is a particularly good vehicle); add to sour cream for a dip. You can freeze the

pesto in greased ice cube trays for easy-access portions.

 

 

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