Twin Springs Fruit Farm

Twin Springs’ Arugula Pesto

Twin Springs' Arugula Pesto
  • 1 bag (approx. 2 cups packed) TSFF Arugula
  • 1 cup extra-virgin olive oil
  • ½ cup finely grated pecorino romano
  • ½ cup finely grated parmesan
  • ⅓ cup pine nuts, or any personal favorite, mine being roasted sunflower seeds.
  • 1 tbsp. lemon zest
  • 1 bunch of TSFF fresh green garlic, dark green parts trimmed off and discarded, then coarsely chopped (or a clove of garlic, chopped)
  • Kosher salt and freshly ground black pepper, to taste
  1. Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.
  2. Suggested uses: smear on toasted and buttered slices of baguette, spoon on baked fish, put over pasta or pizza, spread on a cracker...