Over the past weekend, I was assigned the job of cooking for a pack of 10 hungry friends (to keep them nourished before a big holiday party) and was lucky enough to have a cooking partner who also shares my love of rocket/arugula. Making pesto is extremely simple and quick if you have a food processor. I usually just eyeball my ingredients to taste and consistency as I've made pesto far too many times at this point.
As a rough guide...
- 4 cups of packed arugula leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup (packed) freshly grated parmesan or pecorino romano cheese
- 1/4 cup olive oil
It's quite safe to say that our plates were a smashing success as most people were looking for seconds and maybe even thirds. I think we provided enough energy to keep everyone going until 4 am so we could all sing in holiday cheer.
The next day: x2
So we had some left over arugula and made another batch the following night substituting toasted walnuts instead of pine nuts.
X2 was served with a Tuscan bread salad made with a nice crusty loaf of organic rustic Italian courtesy of Amy's in Chelsea Market. The main flavor component in this salad is the lemon garlic vinaigrette. We ran low on oil and the bread in the salad was slightly on the dry side but still tasty with tomatoes, onion and cucumber.
So much good food & good times.