I’m feeling festive.
What with all the sweet stuff in my life and my recent gestational diabetes diagnosis (thank you all for the incredible comments you left by the way…you have lifted me up and blessed me more than you know!) it’s about time to get back on track with some green love. This pesto could not be simpler to make and tastes good on EV-ER-Y-THING.
Yes, even a metal spoon. Trust me.
When I made this I was making it specifically for another dish that I’ll be sharing this week, but when I tasted it? Fireworks. Fireworks the likes of which are seen only over a lake or something majestic on the 4th of July. Put it on pasta, veggies, meat, cornbread, stir it into soups…whatever. I will never judge you for the uses you come up with for it if you only promise me that you’ll make it.
And did I mention that it’s green? Green’s the new black you know. Plus, it’s Christmas. Santa would sure love a break from all those cookies I’m sure…
- 1 large bunch of arugula (or about 2 heaping fistfuls of the pre-washed stuff), washed and dried
- 2-3 cloves of garlic
- 1 Tbsp lemon juice
- 1/4 cup feta cheese (yes, feta…trust me on this)
- 2 Tbsp grated parmesan cheese
- 1/4 cup (or less – this will depend on the consistency you want) extra virgin olive oil
In a food processor add all of the ingredients except the olive oil. It will look full – no biggie. We’re going to work through it. Start to pulse the mixture until the arugula leaves start to get nice and chopped, then turn it on low. Stream in the olive oil until the pesto reaches the desired consistency. I like mine a little thicker so I added less than 1/4 of a cup, but if you’re looking for a thinner version for pasta sauces or something add a little more. Turn off the processor about a minute after pouring the olive oil and taste for seasoning…you MAY want to add a pinch of salt if the feta/parm mixture isn’t floating your boat. Just make sure to do another quick process if you do add seasoning. Serve on anything you’d like!