Parsley And Arugula Pesto Food

HEALTHY WHOLE-WHEAT PIZZA WITH ARUGULA PARSLEY PESTO

Steps:

• For the dough: Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, your yeast is old; discard it and try again with new yeast.)
• Combine the flour and 1/2 teaspoon salt in a medium bowl and make a well in the center. Add the yeast mixture and oil to the well and incorporate with a wooden spoon until a sticky dough forms. Scrape down the sides of the bowl with a silicone spatula to reincorporate any dough stuck to the sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and keep in a warm place until the dough has doubled in size, about 1 1/2 hours.
• Knead the dough on a floured surface just until smooth, a few seconds. Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel and let rest on the counter for 30 minutes.
• For the sauce: Put the tomatoes in a small bowl and rinse the can with about 2/3 cup of water into the bowl.
• Add the oil, garlic, 1/4 teaspoon salt and crushed red pepper to a large skillet. Cook over medium heat, stirring, until the garlic just starts to turn golden, 3 to 4 minutes. Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15 to 20 minutes.
• For the pesto: Preheat the oven to 400 degrees F. Spread the pistachios on a baking sheet and toast, tossing once, until slightly browned and aromatic, about 8 minutes. Let cool, then pulse in a food processor until the texture of coarse sand. Add the arugula, parsley and 1/4 teaspoon salt and pulse until the mixture is evenly chopped. Drizzle the oil through the feed tube with the machine running until well incorporated.
• When you are ready to bake the pizza, place a pizza stone in the bottom of the oven and heat it to 450 degrees F. If you do not have a pizza stone, preheat a baking sheet that has been flipped over bottom-side up. Cut two 12-inch squares of parchment and dust with flour.
• On a floured surface, stretch one ball of dough to a 12-inch round, leaving a thick 3/4-inch border on the edge. Slide the dough onto one of the parchment squares, then slide the square onto the back of a baking sheet. Brush the entire round with 1/2 tablespoon oil. Spread the dough up to the border with half the tomato sauce. Dollop the pizza with half the pesto using a teaspoon. Sprinkle with 1/3 cup of the mozzarella and a pinch crushed red pepper. (Don't worry if it looks like too little cheese. It will melt and spread.) Slide the pizza and parchment from the baking sheet onto the hot pizza stone.
• Bake the pizza until the edges turn golden brown, 6 to 8 minutes, rotating halfway through cooking. Let cool for 2 minutes before slicing. Repeat with the remaining dough and toppings.

CURLY PARSLEY AND ARUGULA PESTO

Steps:

• Place parsley, arugula, pine nuts, parmesan cheese, and garlic cloves into the bowl of a food processor. Pulse to incorporate. Then, running the motor, stream in the olive oil.
• Stop the motor, scrape the walls of the bowl and pulse again, until everything is well-incorporated. Add salt and pepper and pulse to incorporate. Taste and adjust spices, if necessary.
• When the pesto is processed to your liking, scrape it into a mason jar. For best refrigerator life, cover the top of the pesto with a thin layer of olive oil. When you go to remove pesto from the jar, make sure to use a clean spoon and refresh the olive oil layer.

ARUGULA PESTO

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

EASY ARUGULA PARSLEY PESTO

Steps:

• If using raw walnuts or sunflower seeds, toast in a dry pan over medium heat until slightly golden brown. Remove from the heat immediately. Don't burn them!!!
• In a food processor, pulse the arugula, parsley, and walnuts or sunflower seeds.
• With the processor running, drizzle in the olive oil until combined.
• Add the pecorino Romano cheese and pulse a few times until just combined.
• Store in a glass jar with a tight-fitting lid. Top with a little more olive oil to preserve.
• If using a blender:
• Add all the ingredients except for the cheese and blend on medium-low speed until combined.
• Remove from the blender and fold in the cheese.
• Store in a glass container with a tight-fitting lid. Top with a little more oil to preserve.

PARSLEY PEPITA PESTO

Steps:

• Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.