Arugula & Asiago Pesto
Well first off, mahjah props to Ben Boudreau for recommending I tantalize my taste buds with this dirty little number. Then a second props to How Sweet It Is for showing arugula the love.
Realistically, I could eat pesto on anything. Oh wait, I don’t need anything to eat pesto (just a spoon). Now, the cool thing about making your own pesto is a) how cheap it is and b) how quick it is. Greater than both of those combined, is how knee slapping-ly delicious this is.
The fact that this pesto in particular boasts 4 whole cups of arugula is fantastic. Why? Arugula is super high in phytochemicals aka anti-cancer effects. Vitamin A and C are also large and in charge.
Ingredients (Adapted from How Sweet It Is)
4 cups of arugula
1/2 cup asiago
3 garlic cloves
fresh cracked pepper
1/4 cup of olive oil.
In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.
I chose to deviate and add a whole whack of cracked pepper to amp up the already natural peppery taste from the arugula. It was magnificent! Now what to eat it on?
I made a Chicken Pear and Almond Salad.
I find pear is super delicious with pesto. So just grilled my chicken, cooked my pasta separately, and added in julienned tomato and pear. I tossed everything in the pesto to coat and finished with some toasted sliced almonds. It was amaze-balls.
Next step: Sammies