Copied from The Vegetable Dishes I Can’t Live Without by Mollie Katzen
Grinding flavorful green leaves into a delicious paste provides a great opportunity for packing a full serving of vegetables into a few exquisite bites. This arugula version is truly revelatory! The peppery, slightly bitter flavor is enriched by the pecans and softened by the light, sweet (and hardly discernible) presence of golden raisins.
Notes:
- The Pecans do not need to be toasted, but you can experiment with toasting them lightly to see if you prefer the slightly enhanced flavor.
- The pesto will keep for up to a week in a tightly covered container in the refrigerator. a thin layer of olive oil over the top surface will help preserve it.
4 packed cups arugula (about 8 ounces)
1 small clove garlic
1 cup chopped pecans (toasting optional)
1/4 tsp salt (or more)
1-2 tsp lemon juice (or to taste)
1-2 tbsp (packed measure) golden raisins (or more)
5-6 tbsp extra-virgin olive oil (possibly more)
- Place the arugula, garlic, pecans, and salt in a food processor fitted with the steel blade. Pulse until pulverized, adding the lemon juice and raisins as you go.
- Run the food processor again, drizzling in the olive oil in a steady stream. When it reaches the consistency that looks right to you, stop the machine. Transfer the pesto to a small container with a tight fitting lid. Taste to adjust the lemon juice and salt.
- Smooth the top of the pesto with the back of a spoon, add a thin layer of olive oil to cover the top. Cover and chill. Serve as desired.
Yields 1 1/3 cups
