Arugula pesto (Pesto di rucola) from Saveur Magazine, Aug/Sep 2011 (#140) (page 80) by Laura Schenone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on March 02, 2014

    What to do when you have more arugula than I can use up in salads? I use it in soups, stir-fries, and in sauces like this one. This was wonderful tasting. I used Meyer lemon zest because my tree is always loaded with lemons and to up the umami, added Iron chef Chin-san's secret......kombucha. Not the fermented stuff, but what can be bought in Japanese markets. It's kombu (kelp) powder. You can also make your own using a coffee grinder and kombu. This pesto is great in pasta and also in baked chicken and fish.

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