Arugula Pesto
(Pesto di Rucola)
Ingredients:
3 teaspoons salt
3 and 1/2 ounces arugula leaves, stems removed
3 large garlic cloves
1/3 cup extra virgin olive oil
Salt and pepper to taste
Directions:
First, fill a large bowl with ice water and set aside.
Next, bring a medium saucepan of water to a boil and add the salt.
Add the arugula, stirring to submerge.
As soon as the water returns to a boil, remove the pot from the heat.
Use a slotted spoon to transfer the arugula to the ice bath so that the cooking process stops.
Once it has cooled, remove the arugula to paper towels to dry.
Squeeze any excess water from the leaves.
Add the arugula and the garlic cloves to the bowl of a food processor or blender.
Process until the texture is fine.
Gradually stream in the olive oil and process until the mixture is smooth.
Season to taste with salt and pepper. Yields about 1/2 cup.