In this recipe, the strong, peppery snap of mature arugula finds its
counterpart in Asiago cheese. Blended to creamy smoothness with
garlic, olive oil, and toasted pine nuts, this vibrant pesto will make
something brilliant of a basic pasta meal. You can also try it tossed
with roasted potatoes or steamed vegetables. If you plan to freeze it,
don’t add the cheese until after the pesto has thawed.
Makes about 1 1/2 cups
1/4 cup pine nuts
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup extra virgin olive oil
1 clove garlic, smashed
freshly ground black pepper
1. Preheat the oven to 350° F.
2. Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over
high heat until they start to brown in spots and become fragrant.
Transfer the nuts to a dish to cool.
3. Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in
a blender or food processor; process until thoroughly combined and
smooth. Season with salt and pepper to taste.
1 cup watermelon, cut into 1 inch cubes
2 oz firm Feta cheese, cut into 1/2 inch cubes
2 TBLS Balsamic vinegar
1/2 tsp fresh grated Black pepper
1 TBLS Extra virgin Olive oil
2 cups Arugula or Gourmet Greens
2 TBLS chopped toasted almonds
Salt to taste (if needed)
In a medium bowl put watermelon, cheese, vinegar and pepper. Marinate in the refrigerator
for 15 minutes.
Add olive oil, salad greens and salt. Toss.
Serve, sprinkled with nuts.
- From the Sun., July 15, 2007 USA Magazine in the Des Moines Register from Chris Bartanen.
Arugula and Couscous Salad
This salad is a great way to use up those big bunches of arugula, and keeps a few days for
good lunches. Might be too late for the arugula recipe, but spinach works in it too.
1 1/2 cups couscous
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula (or spinach), leaves washed thoroughly, spun dry, and shredded fine (about 2-
3 large green onion tops, sliced thin
3 tablespoons finely chopped fresh dill, or to taste
Cook couscous according to package directions (without the fat or salt) and let cool
completely. Stir in lemon juice, oil, and salt and pepper to taste. Stir in arugula, scallions,
and dill and chill salad, covered, at least 2 hours or overnight. Makes about 6 servings as a
- From the 8-14-2007 F2F Newsletter, submitted by Nanette Heginger