For a very long time, I had refrained myself from experimenting with certain dishes and sauces. The pesto was definitely one of them. I always stuck with the classic recipe. However, I once watched Siba on Food Network prepare pesto dressing with avocado. It looked refreshing and light. I still have to try her version but it somehow inspired me to experiment with pesto.
A few weeks ago while clearing my fridge I found half a pack of baby arugula which had seen better days. My blender instincts kicked in. And I went ahead with the experimentation. One of the best ways to save your dying/wilting greens is to blend them up and make a sauce gravy or dressing. The first time I just went ahead with my instincts and didn’t take any measurements. I just put together arugula with some parsley, walnuts, olive oil, parmesan, garlic, salt, and pepper. A few days later I made it again taking care this time to measure everything.
The sauce was put to use the very next day as I didn’t feel like cooking at all. It was such a relief to curl up in my favorite spot with some warm pasta in my hand flavored by some great experimental pesto sauce. The lemon juice added the perfect zing to the sauce. My son loves this sauce and I usually add it to his pasta too. You can store it in an airtight container for up to a week. Omit parmesan for a vegan version. These make-ahead sauces are a life savior for the days you wish to stay away from the kitchen yet don’t’ feel like eating outside food. Hope this recipe is of some help!!
Arugula Walnut and Lemon Pesto
Preparation Time: 10 Mins
Yield: serves 2-3
Parsley 40 g
Parmesan (grated) 2 tbsp
Lemon Juice 1 1/2 tbsp
Lemon (zested) 1
Garlic 2 cloves
Olive Oil 2 tbsp + 1tbsp
Water 2-3 tbsp
Salt and pepper as per taste
- Place everything in the blender except olive oil
- Blend them into a fine puree while slowly adding olive oil
- Pour the pesto into a clean jar add some more olive oil on top
- Toss in with some boiled pasta and enjoy with some parmesan.