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Arugula and Almond Pesto

November 7, 2011

When our desire to walk to the Farmer’s Market dwindled a few weeks ago, we returned to a bi-monthly delivery from Washington’s Green Grocer. Last week, we received arugula, butternut squash, leeks, romaine, green beans, bell peppers, potatoes, kiwi, oranges, apples, and bananas. Serafina tackles the fruit like it is her job, but she is starting to become a typical toddler when it comes to all things green. So, I have started to slip finely chopped spinach into her meals. Tonight, I needed to do something with the arugula before it went South, so I threw together this easy pesto, and topped with with broiled red peppers. Luckily, Serafina is becoming more and more independent.

While I prepped dinner, she pulled these puzzles and books off her toy shelf and kept herself occupied. Once her busy day at the office ended, she met her doll Madeline for some coffee and played with her toy truck.

She knows nearly a hundred words, and lets just say “Mama’s coffee” is something she has known for awhile. Anyways, she loved her “PASTA!!!” We tend to shout it with glee over here, and the more unusual ingredients the louder AAM and I cheer “PASTA!!” This was a tip courtesy of my mother’s wacky parenting style, make everything sound exciting. She loves to sing song shout food, which most children can get behind.  Before they know it, they are eating Brussels sprouts and enjoying it.

Because arugula is tangy, and almond tends to be mild, feel free to add salt/pepper/ Pecorino to your taste buds. I also contemplated throwing in red pepper flakes, but stopped because of Serafina. She had her pesto with some penne. We had ours with a really nice ravioli sold in Virigina called Cavanna. It is originally from Richmond, but they drive it up to our farmer’s market. It is some of the best frozen pasta I have ever tasted, and is worth the additional cost. If you ever come across it, be sure to buy it, a perfect nice dinner at home treat! There is a store in Falls Church that sells Farmers Market goods all week, I have told the owner he should sell Cavanna as the perfect Saturday night date pasta.

Arugula and Almond Pesto

  • 2 cups of arugula
  • 1/2 cup of baby spinach leaves
  • 3/4 cup of sliced almonds
  • 1/2 cup of Pecorino cheese
  • 1/2 cup-1 cup of olive oil or to taste
  • 1 tsp salt or to taste
  • 1 tsp ground pepper or to taste

In a food processor, throw in all the dry ingredients. As you pulse the food, pour the olive oil into the lid. After a minute or two, push down the sides of the bowl with a spatula. Pulse again with more olive oil, until it is the consistancy you prefer.

Serve with a dash of Pecorino, broiled red peppers and maybe a few sliced almonds on top.

One Comment leave one →
  1. November 9, 2011 11:15 am

    This looks delicious. You’ll be shocked to note that Robb likes arugula and would probably like this dinner. 🙂

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