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–+ servings
Karen's Winter Pesto - Arugula + Parsley

Karen's Arugula & Parsley Winter Pesto

A Vibrant Green Pesto with non-traditional ingredients but with all the bite and bursting with flavor. A brilliant pesto with bright, fresh taste. 
Prep Time: 12 minutes
Total Time: 12 minutes
Servings: 10 1 1/4 cup; 2 Tablespoon servings
Author: Karen Sheer a zest for life
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Ingredients

  • 2 cups fresh arugula cleaned and dried
  • 2 cups Italian Flat Leaf Parsley cleaned and dried
  • 1 tablespoon fresh garlic peeled and coarsely chopped
  • 2 small anchovy fillets (optional)
  • 1/4 cup pine nuts gently toasted
  • 1/3 cup Prima Donna Cheese* (aged gouda) coarsely grated (yes, you can use Parmesan Reggiano)
  • 2 teaspoons fresh lemon juice (see method for roasting lemon)
  • 1/8 teaspoon sea salt
  • 1/3 cup extra virgin olive oil more if desired

Instructions

  • Add all ingredients except oil in a food processor. Turn on and whirl until chopped, about 20 seconds. Remove top and scrape down the sides of the bowl. Place top back on. Measure oil.
  • Turn machine on and pour the oil in the feed tube slowly until all incorporated, about 30 seconds. Scrape down sides to the bowl again - add additional oil if desired, one tablespoon at a time. Taste for salt.

Make Roasted Lemons for lemon juice:

  • I like to roast lemon wedges for the lemon juice. Simple cut 1/2 lemon into large wedges and roast in a hot oven until golden, then squeeze juice.

HINTS:

  • Pesto should have some texture - not entirely smooth.
    Store in a clean glass container with a good seal.
    This pesto does not discolor like basil pesto!

Notes

*Prima Donna Cheese: The flavor is a lovely cross of Gouda and crumbly Parmesan giving this Gouda product a unique Italian Taste. The salt and protein crystals are also clearly visible, with the traditional taste of Parmesan cheese. I use Prima Donna maturo.
With Pasta: Toss Pesto with warm al dente pasta and serve with Grated Cheese. Top with Micro Greens and extra toasted Pine Nuts if desired. 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Condiment, Sauce
CUISINE: American
KEYWORDS: Arugula & Parsley Pesto, Winter Pesto
Nutrition Facts
Karen's Arugula & Parsley Winter Pesto
Amount per Serving
Calories
107
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
3
mg
1
%
Sodium
 
91
mg
4
%
Potassium
 
112
mg
3
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.4
g
0
%
Protein
 
2
g
4
%
Vitamin A
 
1133
IU
23
%
Vitamin C
 
17
mg
21
%
Calcium
 
66
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.