I am reading Giada's Everyday Italian book. She gives a recipe for arugula
pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.

Has anyone made pesto made solely of arugula?
Thanks.
Dee Dee

In article >,
"Dee Randall" > wrote:

> I am reading Giada's Everyday Italian book. She gives a recipe for arugula
> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
>
> Has anyone made pesto made solely of arugula?
> Thanks.
> Dee Dee
>
>

Ew. :-(
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 12 Mar 2006 23:55:22 -0600, OmManiPadmeOmelet wrote:

> In article >,
> "Dee Randall" > wrote:
>
> > I am reading Giada's Everyday Italian book. She gives a recipe for arugula
> > pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
> >
> > Has anyone made pesto made solely of arugula?
> > Thanks.
> > Dee Dee
> >
> >
>
> Ew. :-(
ditto
--

Practice safe eating. Always use condiments.

sf wrote:
> On Sun, 12 Mar 2006 23:55:22 -0600, OmManiPadmeOmelet wrote:
>
>
>> In article >,
>> "Dee Randall" > wrote:
>>
>> > I am reading Giada's Everyday Italian book. She gives a recipe for arugula
>> > pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
>> >
>> > Has anyone made pesto made solely of arugula?
>> > Thanks.
>> > Dee Dee
>> >
>> >
>>
>> Ew. :-(
>
> ditto


Really? I think I'd love it.

In article >,
jake > wrote:

> sf wrote:
> > On Sun, 12 Mar 2006 23:55:22 -0600, OmManiPadmeOmelet wrote:
> >
> >
> >> In article >,
> >> "Dee Randall" > wrote:
> >>
> >> > I am reading Giada's Everyday Italian book. She gives a recipe for
> >> > arugula
> >> > pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
> >> > garlic.
> >> >
> >> > Has anyone made pesto made solely of arugula?
> >> > Thanks.
> >> > Dee Dee
> >> >
> >> >
> >>
> >> Ew. :-(
> >
> > ditto
>
>
> Really? I think I'd love it.

I don't even like the way Arugula smells......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

>>>ditto
>>
>>
>>Really? I think I'd love it.
>
>
> I don't even like the way Arugula smells......

Maybe you would like coriander pesto better?

I wish *somebody* would try one of these! I keep hearing about weird
pesto variations that are allegedly almost as good as the classic
basil: like with arugula, or cilantro, or even parsley. But frankly,
with basil a buck a bunch here, I'm not desperate enough to try them.
The only variation I'd willingly make is sun-dried tomato pesto, but I
never have enough of the darned things on hand.

wrote:
> I wish *somebody* would try one of these! I keep hearing about weird
> pesto variations that are allegedly almost as good as the classic
> basil: like with arugula, or cilantro, or even parsley. But frankly,
> with basil a buck a bunch here, I'm not desperate enough to try them.
> The only variation I'd willingly make is sun-dried tomato pesto, but I
> never have enough of the darned things on hand.

MMMmmm, I really like sun dried tomato pesto. A small jar of SD
tomatoes in oil, about 1/2 c each walnuts, parmesan, and black olives
or kalamatas. I've got some in the fridge right now.

> wrote in message
oups.com...
>I wish *somebody* would try one of these! I keep hearing about weird
> pesto variations that are allegedly almost as good as the classic
> basil: like with arugula, or cilantro, or even parsley. But frankly,
> with basil a buck a bunch here, I'm not desperate enough to try them.
> The only variation I'd willingly make is sun-dried tomato pesto, but I
> never have enough of the darned things on hand.
>

I've made pesto from:
1.
1/2 basil and 1/2 curly leaf parsley and/or Italian parsley leaf
and the usual pine nuts recipe

I've made pesto from:
2.
all parsley (curly leaf)
and walnuts substituted for pine nuts


I've made a cold pesto-like sauce for spaghetti that included cream, but I
can't find that recipe. Sorta like a true alfredo with a LOT of parsley
added.

I'm thinking perhaps 1/2 arugula and 1/2 basil might be ok. But trying it
out would have to beon a low volume amount.
But 100% argula? Don't know.
Dee Dee

> wrote in message
oups.com...
>> MMMmmm, I really like sun dried tomato pesto. A small jar of SD
>> tomatoes in oil. . . .
>
> Okay, here's an embarrassing confession. I live in an Italian
> neighborhood, so even the *clothing* stores sell sun-dried tomatoes
> here. The DRY variety, though -- not the packed-in-oil kind. And I
> have absolutely no idea how to convert one format to the other. I
> could dump some in a cup and cover them with oil, but I'm assuming
> there's got to be some kind of catch.
>

I've used this recipe for many years. I've tried others, but this is the
best for me.
http://www.cuisine.at/recipes/recipe...&langua ge=en

Dee Dee

wrote:
> > MMMmmm, I really like sun dried tomato pesto. A small jar of SD
> > tomatoes in oil. . . .
>
> Okay, here's an embarrassing confession. I live in an Italian
> neighborhood, so even the *clothing* stores sell sun-dried tomatoes
> here. The DRY variety, though -- not the packed-in-oil kind. And I
> have absolutely no idea how to convert one format to the other. I
> could dump some in a cup and cover them with oil, but I'm assuming
> there's got to be some kind of catch.

I've done that .... to soften them, you can warm the oil first then
stir the drioed ones in.. Then add herbs to taste - basil, garlic,
black pepper, oregano, thyme in the oil make them have a lot of flavor
when you use them.

In article >,
jake > wrote:

> >>>ditto
> >>
> >>
> >>Really? I think I'd love it.
> >
> >
> > I don't even like the way Arugula smells......
>
> Maybe you would like coriander pesto better?

I'll stick with Basil, thanks! ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

It's wonderful, but assertive; it's zippy! I usually throw in a few pine
nuts. Try it.
Happy food intake to all,
Kent

"Dee Randall" > wrote in message
...
>I am reading Giada's Everyday Italian book. She gives a recipe for arugula
>pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
>garlic.
>
> Has anyone made pesto made solely of arugula?
> Thanks.
> Dee Dee
>

> "Dee Randall" > wrote in message
> ...
>>I am reading Giada's Everyday Italian book. She gives a recipe for
>>arugula pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil
>>and garlic.
>>
>> Has anyone made pesto made solely of arugula?
>> Thanks.
>> Dee Dee
>>
>
>
"Kent" > wrote in message
...
> It's wonderful, but assertive; it's zippy! I usually throw in a few pine
> nuts. Try it.
> Happy food intake to all,
> Kent
>

Thanks, I'll try it on your recommendation. I used "Holy" basil (Thai) and
it was pretty strong, but I liked it.
Dee Dee

On Mon, 13 Mar 2006 14:51:07 -0600, OmManiPadmeOmelet wrote:

> In article >,
> jake > wrote:
>
> > >>>ditto
> > >>
> > >>
> > >>Really? I think I'd love it.
> > >
> > >
> > > I don't even like the way Arugula smells......
> >
> > Maybe you would like coriander pesto better?
>
> I'll stick with Basil, thanks! ;-)

Me too... I don't know why the others have to be called "pesto". They
are good, but call them something else, fer cripes sake. The borad
application of that term annoys me more than psuedo Alfredos do.

sf
who uses jarred sundried tomato "pesto" (Classico brand) instead of
tomato sauce on pizza.
--

Practice safe eating. Always use condiments.

On 2006-03-13, Dee Randall > wrote:

> Has anyone made pesto made solely of arugula?

How hard can it be? Not exactly rocket science ....no wait...

nb

>>Maybe you would like coriander pesto better?
>
>
> I'll stick with Basil, thanks! ;-)

I think basil pesto is great. I think of the word pesto as describing a
technique rather than a recipe. I know that's wrong,, but hey. The wrong
thought allows me to do fusion type thingies. Like putting Asian things
into a blender, with some oil, and then using them on things other than
spaghetti

"notbob" > wrote in message
...
> On 2006-03-13, Dee Randall > wrote:
>
>> Has anyone made pesto made solely of arugula?
>
> How hard can it be? Not exactly rocket science ....no wait...
>
> nb

Obviously, you haven't made it. :-))
Dee Dee

Dee Randall wrote:
> I am reading Giada's Everyday Italian book. She gives a recipe for arugula
> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
>
> Has anyone made pesto made solely of arugula?
> Thanks.
> Dee Dee

I have made her arugula pesto recipe. I can't leave well enough alone,
so I tossed in a handful of aging basil I had on hand and added some
toasted pine nuts. It was great but probably would have been fine
without these additions. I did use baby arugula I bought for salad.
Really mature arugula would probably be a lot more peppery.

(I've lost track of the thread, but I think the rocket science comment
may have been an allusion to arugula being called rocket in come parts
of the world.)

Pat

I hope this doesn't double post. Google is being quite odd.

"Cryambers" > wrote in message
oups.com...
> Dee Randall wrote:
>> I am reading Giada's Everyday Italian book. She gives a recipe for
>> arugula
>> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
>> garlic.
>>
>> Has anyone made pesto made solely of arugula?
>> Thanks.
>> Dee Dee
>
> I have made her arugula pesto recipe. I can't leave well enough alone,
> so I tossed in a handful of aging basil I had on hand and added some
> toasted pine nuts. It was great but probably would have been fine
> without these additions. I did use baby arugula I bought for salad.
> Really mature arugula would probably be a lot more peppery.
>
> (I've lost track of the thread, but I think the rocket science comment
> may have been an allusion to arugula being called rocket in come parts
> of the world.)
>
> Pat

Soo funny the rocket science innuendo! I recall looking up this information
about arugula & rocket definition some time ago.

So, you tinkered with her recipe. I think I probably would too -- I'd need
some basil, though, and that's not something I have on-hand. I'll try this
recipe soon when I get a box of Costco's baby mesclun that I can sort out
the arugula. I hope I can sort out the arugula from the other, but I think I
can. It is sort of like a scalloped knife edge 2-1/2 to 3" long.
Have you used arugula on a pizza? I'm always tempted, but so far DH has
nixxed it.
Dee Dee

notbob wrote:
> On 2006-03-13, Dee Randall > wrote:
>
>
>>Has anyone made pesto made solely of arugula?
>
>
> How hard can it be? Not exactly rocket science ....no wait...


Nice one. Thanks. Took me a minute.

--Lia

Dee Randall wrote:
> I am reading Giada's Everyday Italian book. She gives a recipe for arugula
> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
>
> Has anyone made pesto made solely of arugula?
> Thanks.
> Dee Dee
>
>

My daughter's SIL is making and selling arugula pesto. I was given a
jar. The ingredients are arugula, olive oil, garlic, pine nuts, salt,
pepper. Where is the Parmesan cheese??? It looks very runny. I don't
even want to try it. How can it be sold as pesto? Isn't cheese one of
the main ingredients in pesto? Each to her own, I guess. Rusty

Thanks Dee and Jude! I'll try soaking the SDTs in warm water for ten
minutes, then make the pesto. If it needs more oil that's easy enough
to add.

Maybe I'll pull out the food processor and have a pesto afternoon here.
How bad can arugula pesto be? (Though I'm wincing as we speak.)

In article >,
Rusty > wrote:

> Dee Randall wrote:
> > I am reading Giada's Everyday Italian book. She gives a recipe for arugula
> > pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and garlic.
> >
> > Has anyone made pesto made solely of arugula?
> > Thanks.
> > Dee Dee
> >
> >
>
> My daughter's SIL is making and selling arugula pesto. I was given a
> jar. The ingredients are arugula, olive oil, garlic, pine nuts, salt,
> pepper. Where is the Parmesan cheese??? It looks very runny. I don't
> even want to try it. How can it be sold as pesto? Isn't cheese one of
> the main ingredients in pesto? Each to her own, I guess. Rusty

Hm.

When mom and I made it, we used LOTS of basil, olive oil, parmesan
cheese, pine nuts and garlic. I don't use salt in anything as I prefer
to add it afterwards, and Parm. is pretty salty by and of itself.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> wrote in message
oups.com...
> Thanks Dee and Jude! I'll try soaking the SDTs in warm water for ten
> minutes, then make the pesto. If it needs more oil that's easy enough
> to add.
>
> Maybe I'll pull out the food processor and have a pesto afternoon here.
> How bad can arugula pesto be? (Though I'm wincing as we speak.)
>

SDT's? Remind me -- what are SDT's.
But I want to know what your arugula pesto is like. And whether you will add
parm regg.

Yesterday I was going to buy some, but when I saw that Costco had a new item
(for me, anyway) of 2 hydroponic boston butter lettuce, I couldn't resist
them instead.

Keep us posted.
Dee Dee

Dee wrote:

> SDT's? Remind me -- what are SDT's.

Sun-dried tomatoes. What did you THINK it was? ;-)

Bob

wrote:
> > SDT's? Remind me -- what are SDT's.
>
> Sun-dried tomatoes. It's not the best acronym, is it? A little too
> close to STDs (sexually transmitted diseases).
>
> > But I want to know what your arugula pesto is like. And whether
> > you will add parm regg.
>
> Found this in my file, and it sounds pretty good. No nuts, but capers.
>
> 1 bunch arugula, washed and dried
> 1 Tablespoon capers
> 1 clove garlic, roughly chopped
> 1/4 c grated fresh parmesan
> 1/4 c good olive oil
>
> Combine all in a food processor with a pinch of salt. Process until a
> smooth paste forms, adding more olive oil if necessary. Toss with
> pasta and fresh chopped tomatoes.

I like that addition. Makes it a little different from 'regular' pesto.
I still think it might be too bitter for me though.

wrote:

> Found this in my file, and it sounds pretty good. No nuts, but capers.
>
> 1 bunch arugula, washed and dried
> 1 Tablespoon capers
> 1 clove garlic, roughly chopped
> 1/4 c grated fresh parmesan
> 1/4 c good olive oil
>
> Combine all in a food processor with a pinch of salt. Process until a
> smooth paste forms, adding more olive oil if necessary. Toss with
> pasta and fresh chopped tomatoes.

"Jude" > wrote in message
oups.com...
> wrote:
>> > SDT's? Remind me -- what are SDT's.
>>
>> Sun-dried tomatoes. It's not the best acronym, is it? A little too
>> close to STDs (sexually transmitted diseases).
>>
>> > But I want to know what your arugula pesto is like. And whether
>> > you will add parm regg.
>>
>> Found this in my file, and it sounds pretty good. No nuts, but capers.
>>
>> 1 bunch arugula, washed and dried
>> 1 Tablespoon capers
>> 1 clove garlic, roughly chopped
>> 1/4 c grated fresh parmesan
>> 1/4 c good olive oil
>>
>> Combine all in a food processor with a pinch of salt. Process until a
>> smooth paste forms, adding more olive oil if necessary. Toss with
>> pasta and fresh chopped tomatoes.
>
> I like that addition. Makes it a little different from 'regular' pesto.
> I still think it might be too bitter for me though.

Radicchio is too bitter for me, too -- just can't eat it -- but some really
like it.
I always wonder what 1 bunch is.
I guess I could guess.
Guessingly,
Dee Dee
>