This page is the Pesto I made from the Arugula that I got from Tracy at her Farm Market the second weekend of December 2017. It is good pesto and I like it, but I will say that it’s best on something, not just eaten with a spoon. Of course I know you probably aren’t in the habit of eating pesto with a spoon but I thought I’d mention it because I tasted it with a spoon first and thought – bitter, too bitter – but then when I put it on pasta it was great, and on chips, and toast, and most anything.
I did it! I made the Arugula Walnut Pesto. I quadrupled the recipe, so instead of 1 cup arugula I used four cups, and instead of 1/4 cup walnuts I used 1 cup… and so on… you get the idea.
I served it over Zita pasta, and topped with onion, tomato, and scallions. The recipe is from aseasyasapplepie.com
https://aseasyasapplepie.com/arugula-walnut-pesto-vegan/ I tried it as recipe first, then I added some nooch on top of serving at table. It’s good both ways.
#plantbased Her facebook page is: As easy as apple pie
Then on December 22 I made more pesto with the rest of the arugula, but this time I added some extra ingredients to the recipe that I gave link to above. I call this one Arugula Pesto-Plus. This one I made for topping my focaccia bread. I used powdered garlic instead of fresh, and I added toasted salted sunflower seeds into the food processor as to grind with the walnuts. I also added the juice of half of a fresh lemon, and a good bit of nooch. Here is how I made this one for the focaccia bread topping.
In my food processor: 4 cups arugula, 1 cup walnut pieces, 1/4 cup nooch flakes, 1/4 cup toasted salted sunflower seeds, 1/4 cup olive oil, 1/4 cup water, zest of one lemon, juice of half of the lemon, salt and pepper to taste. I pulsed this mixture and scraped sides of the processor until mixed well, and creamy, I turn on processor again and drizzled a little extra olive oil as the processor was spinning to the consistency I like. Then I tasted again and was good for me. You can decide for yourself. I made my favorite focaccia bread recipe and when I put the dough in pan for final rise I slathered the unrisen dough with my favorite sun-dried tomato spread, then with generous amount of the arugula pesto-plus, and all the toppings I had ready, then let it rise about 30 minutes before cooking. It was amazing! The focaccia dough recipe I used can be found at Focaccia Dough
The toppings on this focaccia: I slathered the unrisen dough with sun-dried tomato spread, arugula pesto-plus, scallions, yellow onion, and baby shiitakes. After the dough rose about 35 minutes, I baked in preheated oven at about 400 F for 15 minutes, then about 30 minutes at 350 F, then covered with foil, turned off oven and let sit in oven covered for about 15 or 20 minutes longer.