We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for soups or just by the spoonful.
Here it’s smeared on toasted Ciabatta bread with fresh ricotta, slow roasted tomatoes, garden arugula, extra virgin olive oil and balsamic syrup. Recently in class… someone had an allergy to walnuts so we substituted with pistachios to make an even more delicious batch!!! Enjoy…
Ingredients…
2 large handfuls of fresh, clean but dry baby arugula leaves
2 large handfuls of fresh, clean but dry baby kale leaves
2 large cloves of fresh garlic, peeled
2 Tablespoons of walnuts, toasted
3 Tablespoons freshly grated Parmigiano Reggiano
2 Tablespoons freshly grated Pecorino Romano
Up to 1/3 cup extra virgin olive oil
To Make…
Put the garlic clove and walnuts into the bowl of a food processor. Pulse a few times until ground. Add the Parmigiano Reggiano and the Pecorino Romano and pulse a few more times. Add the arugula and kale a handful at a time and pulse until coarsely chopped. Again, while pulsing… drizzle in the olive oil but make sure you don’t overwork the greens. Taste for seasoning and add a pinch of Maldon if needed.
To Store…
spoon into jars, pour just enough olive oil to seal in the pesto then cover with a tight-fitting lid. Refrigerate until ready to use and up to a few days. Freeze in an ice cube tray up to several months.
