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In Oregon arugula parsley winter greens walnut halves garlic salt Parmesan cheese extra-virgin olive oil
Viewed: 45 - Published at: 4 years agoIngredients
- "In Oregon, basil is strictly a summer thing, but I wanted to have pesto year-round, so I set out to see if other greens could be substituted for basil and came up with this recipe. It has the potency and bite of ...
- 1 c. coarsely minced arugula leaves
- 1/2 c. fresh parsley leaves
- 1/2 c. coarsely cut winter greens, such as mizuna, giant red mustard or possibly argentata
- 1/2 c. walnut halves or possibly pcs
- 2 x to 4 cloves garlic, to taste
- 1 x to 2 jalapenos, stemmed, seeded and coarsely minced, to taste WEAR GLOVES
- 1/2 tsp salt
- 1/2 c. parmesan cheese (2 ounces)
- 1/2 c. extra virgin olive oil
Method
- Wash the arugula, parsley and winter greens all together in a large bowl of water.
- Lift them out of the water and transfer to a colander.
- Set aside to drip-dry a bit.
- Pulverize the walnuts in a food processor.
- Add in garlic, jalapenos, salt, parmesan cheese and extra virgin olive oil and the still-moist greens, and process till chopped as fine as possible.
- Use right away or possibly store in the refrigerator for up to 1 week.
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
