Wednesday, June 12, 2013

Arugula Pesto with Goat Cheese Crostini

Hello World!  I'm back!  And with another human being in the kitchen with me!  Colton Sterling Ritter has completely stolen my heart and wouldn't you know it- he is a great eater too!

I shocked myself with how quickly I got back to cooking.  My mother (God bless her!) stayed with us for a couple weeks and cooked for us while I recovered from my C-section.  But after a few more weeks of meals (so helpful- thank you local friends and family!) I was ready to be back in the kitchen.  Colton will be 2 months tomorrow!

Colton loves to sit in his boppy lounger and watch me cook (see below).  I talk to him and explain what I'm making.  I'm learning when his best windows are, so I know how to time my cooking throughout the day.  I've always said, cooking is ALL about timing.

My brother-in-law brought me up a TON of arugula from his job (an agricultural company in the Salinas Valley... man, I wish I lived closer!)  I decided to try my hand at some Arugula Pesto!  After checking out a few recipes on line, I did my own combo and put it on top of goat cheese and toast.  This is some serious pesto.

Arugula Pesto with Goat Cheese and Crostini

3 cups arugula
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
3 cloves minced garlic
1/2 lemon, juice squeezed
1/2 cup extra virgin olive oil
1 tsp sea salt
Goat Cheese

I LOVE ARUGULA.  It has a pepperiness that can't be beat!  I will eat it at every meal, warm, cold, straight from the bag or mixed into a dish!

In a food processor, grind up your garlic and pine nuts.

Then add your arugula and olive oil (slowly poured into the top).  Colton fell asleep at this point, so I actually blended it in the bathroom, if you can believe it.  The kid can sleep through a full dinner party, but a sudden food processor or coffee grinder makes him jump...

Add your parm and your lemon.  The lemon really brightens this pesto.

The juice of the lemon also helps keep the green really beautiful.

Taste for salt.  No need for pepper.  The arugula will take care of that.

Serve over pasta, cracker, chicken or fish.  OR.... for a fabulous appetizer, try it with goat cheese.  Uh-maze-ing.

Ah... it's good to be back!  Cheers!

1 comment:

  1. Thank you Noelle for bringing the pesto and goat cheese to spread on our lovely croissant lunch today! It was simply amazing! I didn't realize it was the Arugula that had the pepper taste. You have enlighten my taste buds. People - this Arugula Pesto ROCKS!