Sunday, January 9, 2011

Arugula Hazelnut Pesto

  • 2 cups arugula, washed and dried
  • 1 cup parsley, washed and dried, stems removed
  • 2 cloves chopped garlic
  • ¼ cup lightly roasted hazelnuts
  • zest and juice of half a lemon
  • salt to taste
  • 1 cup extra-virgin olive oil
  • 20 ounces linguine
  • 4 tablespoons butter, softened to room temperature
  • ½ cup grated or shaved Parmigiano-Reggiano or Grana Padano or other hard cheese
Put arugula, parsley, garlic, hazelnuts, lemon zest, lemon juice, an ample pinch of salt, and ¼ cup olive oil in a food processor and process slowly. Gradually add the remaining olive oil until pesto reaches a uniform, creamy consistency. Cook linguine in salted water until al dente, and then drain, reserving some of the water. Toss linguine with the pesto, butter, and a little of the reserved water to thin the sauce. Serve topped with cheese.

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