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Pesto, Arugula (D, KLP, TNT)
Source: Chef John Toulze
Yield: 1-1/2 cups

1 tbsp. pine nuts
1 tbsp. walnuts
1/4 tsp. garlic, minced
1/2 cup extra virgin olive oil
1/2 cup arugula/rocket, packed
1 tsp. lemon juice
1/4 cup Dry Jack cheese, grated

In a food processor place together nuts and grind into a fine dust.

Add the garlic, olive oil, arugula, and lemon juice and puree until all ingredients are incorporated. Remove from processor and work in cheese. Adjust seasoning as needed.

Archivist's Notes:
This recipe is used with Fried Green Tomatoes (click here for recipe)

Posted by Judith Sobel

Nutritional Info Per Serving: N/A