Monday, May 12, 2014

#FRD2014: Parsley-Arugula-Black Garlic Pesto {Eat a Rainbow}

Though my 10-year-old and I could eat pesto every day, it isn't a favorite for the other two members of our household. So I don't make it too often. But when I was trying to come up with a green condiment for Food Revolution Day 2014, I decided to make a definitively non-traditional pesto, using arugula, parsley, and almonds instead of basil and pine nuts. Oh, and I used black garlic, too! Click to read about my intro to black garlicSuper duper non-traditional pesto.

  • 2 C wild arugula greens
  • 1 C parsley
  • 2 cloves black garlic 
  • 1/2 C sliced almonds
  • 1/2 C shredded parmesan
  • olive oil
  • freshly ground pepper
  • fleur de sel

Place all of the ingredients into the blender. Pulse a few times, drizzle in olive oil, and resume pulsing.  Pulse. Oil. Pulse. Oil.

If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time.  So simple. So fresh. So fragrant.

You'll see these at my Eat a Rainbow potluck for Food Revolution Day 2014. I was thinking of making pesto-filled potatoes or tossed into pasta.

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