Showing posts from June, 2014

"You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it." ~ Julie Child ~

Just thought I'd share a variation on pesto that I've devised for you to dip some bread or rolls in, to accompany that summertime BBQ.

Arrugula/Parsley Pesto
1 garlic clove 1/4 tsp. lemon juice 1/4 cup parsley 1 cup arrugula 1/4 to 1/2 cup of olive oil (preferably Azul y Oro's) pint of sea salt parmesan cheese pine nuts
Place garlic, lemon juice, sea salt in blender (or food processor or use emulsification blending stick) and pulse, just to get the ingredients mixes.  Add parsley and arrugula, pulse again.  Begin to drizzle in olive oil until it begins to achieve a pesto-like consistency.  Add parmesan cheese and pine nuts.  Pulse once or twice more.
Serve with warm, crusty bread for dipping.