BASIL-ARUGULA PESTO
Serve generous dollop of this pesto over grilled New York or other steaks. Recipe adapted from "Weber's on the Grill: Steak & Sides," by Jamie Purviance (Oxmoor House, 2010).
St. Paul Pioneer Press
Makes 6 servings.
1-1/2 cups loosely packed baby arugula
1/2 cup loosely packed fresh basil leaves
2 tablespoons roughly chopped toasted walnuts
1 garlic clove
1/2 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
Kosher salt to taste
Ground black pepper to taste
In bowl of food processor, combine arugula, basil, walnuts, garlic and lemon zest. Pulse until coarsely chopped. With machine running, gradually add olive oil. Process until well blended. Season with salt and pepper.
Serve generous dollop of this pesto over grilled New York or other steaks. Recipe adapted from "Weber's on the Grill: Steak & Sides," by Jamie Purviance (Oxmoor House, 2010).
St. Paul Pioneer Press
Makes 6 servings.
1-1/2 cups loosely packed baby arugula
1/2 cup loosely packed fresh basil leaves
2 tablespoons roughly chopped toasted walnuts
1 garlic clove
1/2 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
Kosher salt to taste
Ground black pepper to taste
In bowl of food processor, combine arugula, basil, walnuts, garlic and lemon zest. Pulse until coarsely chopped. With machine running, gradually add olive oil. Process until well blended. Season with salt and pepper.
