I am sure you’ve tried pesto. That old, classic, Italian sauce made out of basil, pine nuts and Parmesan. It was delicious, wasn’t it? Some of you probably don’t even realize that it can be easily made at home in about 5 minutes. And so can be this version of pesto that isn’t as classic as the Italian prototype but just as delicious. This one is made out of arugula, pumpkin seeds and Asiago cheese. Similar in texture ingredients completely different taste that can be apply to many same dishes as original pesto. Arugula pairs well with red meats too. Feel free to try it out.
Pesto pumpkin arugula
Shopping List (serves 4):
- 1/2 cup pumpkin seeds (raw, unsalted)
- 1 bag or fresh arugula
- 4 garlic cloves, smashed
- 1/4 pound well aged Asiago cheese (coarsely chopped)
- zest and juice of 1 lemon
- 3/4 cup extra-virgin olive oil
- salt and freshly ground pepper
Now follow these steps:
- Preheat the large frying pan, throw the pumpkins seeds into the pan when it gets really hot and toast for about 3-5 minutes (until golden and start jumping off the pan); let seeds cool completely.
- In a food processor, pulse the arugula leaves with the toasted pumpkin seeds and smashed garlic cloves until finely chopped; add the Asiago cheese, lemon zest and juice and pulse until combined; gradually add the olive oil and process until smooth.
- Season with salt and pepper to your taste.
To read this in Polish, click here: “Wszyscy lubią pesto. Pesto rukola. Z prażonymi pestkami dyni i serem Asiago”