Camping in New Hampshire a few weeks back, one of my friends blew my mind by making chard pesto. From basil my thoughts naturally went to cilantro and parsley, but turning swiss chard into a nutty concoction to be tossed with pasta, smeared on meats and vegetables, and put to use countless other ways was beyond the pale.
Due to this revelation, when my CSA share last week included a bunch of arugula, I knew exactly what its fate would be. Since making it the other day, this pesto has been paired with plain pasta, my butternut squash knishes, and vegetable omelettes D made, which I will soon be sharing on the blog.
- 1 bunch of arugula, washed
- 1/2 Cup hazelnuts
- 2 Garlic cloves
- Dash salt
- 1/2 Cup olive oil
- Toss all the ingredients, save the oil into a food processor. Pulse. Slowly add the oil until combined and desired consistency.
Note: If you want chunkier bits of arugula, try pulsing the nuts, cheese, and garlic together first before adding the arugula and the rest of it.