Fresh Arugula Pesto
Arugula pesto took me by surprise!
If they were paying attention, my family will tell you that they have seen me eat “pesto” only a handful of times.
I enjoy the heck out of basil, but I can pass up “pesto.” Strange, right?
But . . . arugula pesto is a whole different story!
Possibly it’s because the recipe uses walnuts instead of pine nuts.
I’m making a note to give basil pesto another shot — with walnuts.
The idea to give arugula pesto a try came about while we were enjoying a very fulfilling evening at our favorite establishment in the area — Stappo Enogusto Club.
We enjoy Stappo so much, this is where we chose to celebrate Jeff’s retirement from the navy.
Stappo’s proprietors, Pasquale and Consiglia, wined and dined us (and 30 of our friends) until the wee morning hours.
It was perfect!
Pasquale reminds me of the movie “Chocolat.”
You recall how Vianne was able to pick the perfect chocolate for each of her customers?
Well, Pasquale always seems to pick out the perfect wine for me!
And let me rave about Consiglia!
That woman can cook!
Every time Jeff and I go to Stappo (that reminds me — we are due for a visit!), we are treated to a new appetizer.
Consiglia has an amazing knack for putting ingredients together in such creative ways.
Her appetizer creations make me very happy!
It was at Stappo where I first enjoyed “Crema di rucola.” (Well, at least that’s what Pasquale told me it was called!)
I’m not sure exactly how Consiglia made it, but the flavor was fresh, vibrant, creamy arugula.
I fell in love with this appetizer! Dipped bread, sipped wine. . .
So after several months, I finally set aside the time to explore arugula recipes and give the task the attention it deserves!
The flavor of this arugula pesto is similar to what Consiglia created, although the consistency lends itself more to “spreading” rather than dipping.
I hope you like it as much as I do!
Enjoy! – The Recipe Wench