Arugula and Asiago Pesto.
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I have always enjoyed pesto, but it wasn’t until I began making it with arugula that I absolutely loved it. While basil has a very strong flavor, the arugula is mild but spicy. It has a bite to it, and mixed with the asiago it is to die for.
Asiago is one of my most favorite cheeses. I could eat it on anything. And I do.
That doesn’t say much since at any given time we have enough cheese in the fridge to feed a small country. Or my husband.
Into the food processor goes arugula, garlic, and asiago.
Such a pretty color! You can also use your mini food processor to make a smaller serving. I used my large one, because I do everything in excess. I know no limits.
After pulsing it a few times, stream in the olive oil to create more of a sauce.
It’s peppery with a hint of cheese, and I love it on whole wheat pasta alone.
I also think it is such a ‘pretty’ dish.
Arugula and Asiago Pesto
- 4 cups arugula
- 1/2 cup asiago cheese
- 3 garlic cloves
- 1/4 cup olive oil
- In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.
- Serve with pasta or on sandwiches.
Since my hubby has major convulsions if he doesn’t eat meat, I knew I need to make this dish more ‘man-friendly’ for him.
I added some grilled chicken, tomatoes, chopped bacon, and a sprinkling of asiago.
I highly suggest trying the pesto with bacon. It was delightful!
The tomatoes also added a nice, fresh taste to the spicy pesto. It was a great combo!
It made my hubby full, happy, convulsion-free, and put him right to sleep. Just the way I like it.