Sauce/Spread/Dip

Arugula Jalapeno Pesto

Along with Eggplant Parmesan, I have a serious love affair with pesto sauce.

It’s seriously serious.

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seriously

Unfortunately, no other members of my abode are as enamored with it as I am. Therefore, it becomes a dish that I typically order when I’m in a restaurant.

Which then becomes a toss-up between pesto and eggplant parmesan.

I try to do a coin toss in my head…. and you can imagine how well that goes.

I also have to make sure I’m sitting away from Sabrina, because pesto sauce is traditionally made with pine nuts. And nuts + Sabrina = disaster. Do you understand my inner turmoil?

So when I saw this recipe on Serious Eats, I was intrigued enough to stop on the way home to pick up the ingredients. First, because it was made with arugula (which we all love), and second, because it contains jalapenos.

My posse loves their spicy food.

Anyway, I had a feeling this would be a sure fire hit with all parties involved. And I was not disappointed in the least. Lots of flavor, just enough spiciness to keep it interesting, and pasta to make everyone happy.

Especially me.

One year ago: Lemon Zucchini Bread

Arugula Jalapeno Pesto – adapted from Serious Eats

6 ounces dry spaghetti
2 cups packed arugula leaves (about 1 1/2 ounces)
1 large handful fresh parsley
4-5 garlic cloves
2 tablespoons grated parmesan cheese
1 jalapeño, seeded, stemmed, roughly chopped
1/3 cup extra-virgin olive oil
Bring pot of salted water to boil. Cook pasta to just below al dente according to package instructions. Meanwhile, combine arugula, parsley, garlic, parmesan, and jalapeno in blender or food processor. Pulse to chop and combine, then stream in olive oil with motor running. Season to taste with black pepper. Transfer to a bowl and set aside.Drain pasta and toss with pesto to combine. Serve room temperature or refrigerate and serve the next day.
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