Arugula Pesto

In article <[email hidden]>,

Dee Randall said:

I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

Ew. :-(
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dee Randall said:

I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

Ew. :-(

ditto
--

Practice safe eating. Always use condiments.

sf said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dee Randall said:

I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

Ew. :-(

ditto

Really? I think I'd love it.

In article <[email hidden]>,

jake said:

sf said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:

> I am reading Giada's Everyday Italian book. She gives a recipe for
> arugula
> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
> garlic.
>
> Has anyone made pesto made solely of arugula?
> Thanks.
> Dee Dee
>
>

Ew. :-(

ditto

Really? I think I'd love it.

I don't even like the way Arugula smells......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted message said:

Quoted message said:

Quoted message said:

ditto

Really? I think I'd love it.

I don't even like the way Arugula smells......

Maybe you would like coriander pesto better? 😉

I wish *somebody* would try one of these! I keep hearing about weird
pesto variations that are allegedly almost as good as the classic
basil: like with arugula, or cilantro, or even parsley. But frankly,
with basil a buck a bunch here, I'm not desperate enough to try them.
The only variation I'd willingly make is sun-dried tomato pesto, but I
never have enough of the darned things on hand.

Quoted message said:

I wish *somebody* would try one of these! I keep hearing about weird
pesto variations that are allegedly almost as good as the classic
basil: like with arugula, or cilantro, or even parsley. But frankly,
with basil a buck a bunch here, I'm not desperate enough to try them.
The only variation I'd willingly make is sun-dried tomato pesto, but I
never have enough of the darned things on hand.

MMMmmm, I really like sun dried tomato pesto. A small jar of SD
tomatoes in oil, about 1/2 c each walnuts, parmesan, and black olives
or kalamatas. I've got some in the fridge right now.

Quoted message said:

MMMmmm, I really like sun dried tomato pesto. A small jar of SD
tomatoes in oil. . . .

Okay, here's an embarrassing confession. I live in an Italian
neighborhood, so even the *clothing* stores sell sun-dried tomatoes
here. The DRY variety, though -- not the packed-in-oil kind. And I
have absolutely no idea how to convert one format to the other. I
could dump some in a cup and cover them with oil, but I'm assuming
there's got to be some kind of catch.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wish *somebody* would try one of these! I keep hearing about weird
pesto variations that are allegedly almost as good as the classic
basil: like with arugula, or cilantro, or even parsley. But frankly,
with basil a buck a bunch here, I'm not desperate enough to try them.
The only variation I'd willingly make is sun-dried tomato pesto, but I
never have enough of the darned things on hand.

I've made pesto from:
1.
1/2 basil and 1/2 curly leaf parsley and/or Italian parsley leaf
and the usual pine nuts recipe

I've made pesto from:
2.
all parsley (curly leaf)
and walnuts substituted for pine nuts

I've made a cold pesto-like sauce for spaghetti that included cream, but I
can't find that recipe. Sorta like a true alfredo with a LOT of parsley
added.

I'm thinking perhaps 1/2 arugula and 1/2 basil might be ok. But trying it
out would have to beon a low volume amount.
But 100% argula? Don't know.
Dee Dee

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

MMMmmm, I really like sun dried tomato pesto. A small jar of SD
tomatoes in oil. . . .

Okay, here's an embarrassing confession. I live in an Italian
neighborhood, so even the *clothing* stores sell sun-dried tomatoes
here. The DRY variety, though -- not the packed-in-oil kind. And I
have absolutely no idea how to convert one format to the other. I
could dump some in a cup and cover them with oil, but I'm assuming
there's got to be some kind of catch.

I've used this recipe for many years. I've tried others, but this is the
best for me.
http://www.cuisine.at/recipes/recipe_set.php?id=1001239&searchengine=true&language=en

Dee Dee

Quoted message said:

Quoted message said:

MMMmmm, I really like sun dried tomato pesto. A small jar of SD
tomatoes in oil. . . .

Okay, here's an embarrassing confession. I live in an Italian
neighborhood, so even the *clothing* stores sell sun-dried tomatoes
here. The DRY variety, though -- not the packed-in-oil kind. And I
have absolutely no idea how to convert one format to the other. I
could dump some in a cup and cover them with oil, but I'm assuming
there's got to be some kind of catch.

I've done that .... to soften them, you can warm the oil first then
stir the drioed ones in.. Then add herbs to taste - basil, garlic,
black pepper, oregano, thyme in the oil make them have a lot of flavor
when you use them.

In article <[email hidden]>,

jake said:

Quoted message said:

Quoted message said:

>ditto

Really? I think I'd love it.

I don't even like the way Arugula smells......

Maybe you would like coriander pesto better? 😉

I'll stick with Basil, thanks! ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

It's wonderful, but assertive; it's zippy! I usually throw in a few pine
nuts. Try it.
Happy food intake to all,
Kent

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am reading Giada's Everyday Italian book. She gives a recipe for
arugula pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil
and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

"Kent" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's wonderful, but assertive; it's zippy! I usually throw in a few pine
nuts. Try it.
Happy food intake to all,
Kent

Thanks, I'll try it on your recommendation. I used "Holy" basil (Thai) and
it was pretty strong, but I liked it.
Dee Dee

OmManiPadmeOmelet said:

In article <[email hidden]>,

jake said:

Quoted message said:

>>ditto
>
>
>Really? I think I'd love it.

I don't even like the way Arugula smells......

Maybe you would like coriander pesto better? 😉

I'll stick with Basil, thanks! ;-)

Me too... I don't know why the others have to be called "pesto". They
are good, but call them something else, fer cripes sake. The borad
application of that term annoys me more than psuedo Alfredos do.

sf
who uses jarred sundried tomato "pesto" (Classico brand) instead of
tomato sauce on pizza.
--

Practice safe eating. Always use condiments.

Dee Randall said:

Has anyone made pesto made solely of arugula?

How hard can it be? Not exactly rocket science ....no wait...

nb

Quoted message said:

Quoted message said:

Maybe you would like coriander pesto better? 😉

I'll stick with Basil, thanks! ;-)

I think basil pesto is great. I think of the word pesto as describing a
technique rather than a recipe. I know that's wrong,, but hey. The wrong
thought allows me to do fusion type thingies. Like putting Asian things
into a blender, with some oil, and then using them on things other than
spaghetti 🙂

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Has anyone made pesto made solely of arugula?

How hard can it be? Not exactly rocket science ....no wait...

nb

Obviously, you haven't made it. :-))
Dee Dee

Dee Randall said:

I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

I have made her arugula pesto recipe. I can't leave well enough alone,
so I tossed in a handful of aging basil I had on hand and added some
toasted pine nuts. It was great but probably would have been fine
without these additions. I did use baby arugula I bought for salad.
Really mature arugula would probably be a lot more peppery.

(I've lost track of the thread, but I think the rocket science comment
may have been an allusion to arugula being called rocket in come parts
of the world.)

Pat

I hope this doesn't double post. Google is being quite odd.