Here is a quick recipe for an arugula basil pesto that I cobbled together from a few recipes recently. Arugula adds a peppery kick to the basil, and also, many nutrients. I also added some nutritional yeast for an umami kick, but feel free to leave that out. This is a great recipe for using up the arugula-in-baggies that you find at many supermarkets here in the US.
Arugula and garlic both have long Jewish histories: I wrote about arugula for the Forward back in 2016! Garlic has long been associated with Jews and Jewish cooking, especially in Italy, Greece, Turkey, and Lithuania. There were superstitions around garlic, a lot of garlic grown in home gardens, and garlic was often the most readily accessible seasoning.
Eat this with pasta, fish, potatoes, vegetables, bread, or whatever else you wish. I have eaten this pesto with gnocchi – as shown in the photo – and very much enjoyed it.
Arugula Basil Pesto
Makes 2 cups
½ cup pine nuts
½ cup extra-virgin olive oil
½ cup shredded Parmesan cheese
5 cloves garlic
3 cups arugula
3 tablespoons lemon juice
½ teaspoon table salt
1/3 cup basil leaves
2 teaspoons apple cider vinegar
1 teaspoon nutritional yeast (optional)
- Toast the pine nuts. Here are two ways to do so:
- Heat a dry skillet over medium heat, then add the pine nuts and heat, stirring constantly, for three minutes, or until they visibly change color or have a noticeable toasted-nut smell. Remove immediately from the heat.
- Spread evenly on a microwave-safe plate, then microwave in 30-second spurts on high heat until golden color and fragrant.
- Place the pine nuts in a food processor with the remaining ingredients.
- Puree the mixture until it is consistent and well-mixed throughout.
- Store in the refrigerator in a covered container for up to four days.
