Arugula Macadamia Nut Pesto Food

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

MACADAMIA PESTO

Steps:

• In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
• Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

ARUGULA MACADAMIA NUT PESTO

Steps:

• Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 - 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
• Note - traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!

MACADAMIA PESTO

Steps:

• Blend all ingredients until desired consistency for pesto. Salt to taste.
• Serve as a topping over a light fish or pan-fried chicken breasts.

ARUGULA PESTO

Steps:

• Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
• Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
• Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.

ARUGULA BASIL PESTO

Steps:

• Place all ingredients but the oil in food processor and pulse till chopped.
• Pour oil through feed tube while processing till creamy.