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Arugula Pesto

Serve this topping with the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.

  • Yield: Makes about 2 cups

Source: The Martha Stewart Show, February 2012

Ingredients

  • 2 bunches arugula, trimmed
  • 1 tablespoon pine nuts
  • 1 tablespoon freshly grated Parmesan cheese
  • Juice of 1/2 lemon
  • Pinch of coarse salt
  • 1/2 cup extra-virgin olive oil

Directions

  1. Place arugula, pine nuts, cheese, lemon juice, and salt in the jar of a blender. With the machine running, slowly add olive oil; blend until smooth.

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