Recipe by Heidi Ross
This pesto is great served with pasta and roasted tomatoes, but it is really exceptional in a potato salad. This is a great way to use up arugula right before it goes to seed and gets spicy.
INGREDIENTS:
- 1 Bunch of arugula
- Zest of one lemon
- 1 Small, mild garlic clove
- Olive oil
- 2-4 oz. Goat cheese
- Salt and pepper
DIRECTIONS:
- Puree all ingredients in a food processor, slowly adding the olive oil, 1/2 to 1 full cup.
- Serve over potatoes with cherry tomatoes and green beans with added goat cheese sprinkled on top or over pasta. This pesto can go a long way if the greens are spicy, so you may be able to make pasta for dinner and still have some left over for potato salad.
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