Arugula Pesto with nuts
By Jane Barg, CHEF Culinary Coach Faculty
Ingredients for Yield 1 cup
3 cups (700 ml) baby arugula, washed and dried
⅓ cup (80 ml) toasted walnuts
2 tablespoons (30 ml) tahini
2 tablespoons (30 ml) unsalted pepitas
2 ½ tablespoons (45 ml) fresh squeezed lemon juice
Zest of 1 lemon
¼ cup (60 ml) vegetable broth
sea salt to taste
black pepper to taste
Instructions:
Place arugula, walnuts, lemon zest and the pepitas into the bowl of a food processor and pulse until the mixture is finely chopped.
With the motor running, add the tahini, broth, and lemon juice. Blend until well combined and smooth.
Serve with whole grain pasta or on top of the vegetable of your choice.
Adaptations
Go basic:
Substitute the arugula with any leafy green that is available to your patients (e.g., spinach, kale)
Substitute the sea salt with table salt
Substitute the pepitas with another seed (e.g., sunflower, sesame)
Challenge your skills:
Explore different flavor combinations; replace the lemon juice with fresh grapefruit juice and the walnuts with hazelnuts.
Use the pesto to create a dip – place ¼ cup (60 ml) of pesto in a food processor with 1 and 1/2 cups (375 ml) cooked small white beans, like cannellini, add 1 tablespoon (15 ml) lemon juice. Puree and adjust texture by gradually adding water for desired consistency. Season with salt and pepper to taste.
Cultural adaptation:
Substitute the arugula with mint, basil, and cilantro, omit walnuts, replace the lemon juice with lime juice, add one teaspoon of sesame oil, and use 1/3 cup (80 ml) sesame seeds for pepitas for a Southeast Asian style sauce.
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