Greens are an important part of a healthy diet, but sometimes the old recipes feel a bit, well, old. Here’s a new way to use all those nutrient-packed leafy greens that you might not have thought of.
Wild Arugula Pesto
Wild arugula is potent but it doesn’t dominate like basil, so you can taste the sweetness of the pistachios and bite of the shallot along with its sharpness.
This condiment enhances the flavor of so much more than pasta. You will also want to use it on vegetables from artichokes to zucchini—tossing it with steamed carrots is just one example.
Also serve it with an omelet, beans, grains, and seafood, including shrimp, salmon, roasted white fish like branzino or trout, and grilled tofu.
Make a little less than 1 cup
- 3 packed cups wild arugula
- 1 large shallot, chopped (about 2 tablespoons)
- 1⁄3 cup shelled pistachios
- 1⁄3 cup extra-virgin olive oil, preferably a fruity one
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
1. In a food processor, combine the arugula and shallot and whirl until finely chopped.
2. Add the nuts and whirl until the arugula looks moist, about 1 minute. With the motor running, drizzle in the oil, then the lemon juice. Season with salt and pepper.
This pesto keeps tightly covered in the refrigerator for 3 days.
Try a variation using regular arugula, almonds, and garlic.