Light years ago (it seems), C19 did a science fair project that involved growing basil plants. We love basil–pizza or pasta margherita, bruschetta, pesto… Oh my seriously summer-loving YUM! We discovered (science fair whatever, though I do recall Kiddo got whatever credit/grade he needed) that basil grew well, during summer, in the planter on the side of the house facing the backyard. Goody on us!
I have been missing basil, missing pesto, because…January. Too cold.
Friends gave us the most incredible gift, a Tower Garden, at summer’s end. It had basil, for a time, until the weather turned. It also had romaine, which we ate nightly until it also passed. Now, arugula and mint proliferate.
Girlfriends came over this weekend. One mentioned having made an arugula-lemon hummus. I requested the recipe. Later, we moved to the deck where she noticed my arugula-laden Tower Garden and my small but heavy potted lemon tree. Clearly, I need that recipe! And yet…
Guy awoke in the middle of the night, feverish. He moved to another bed, and has lolled about throughout the day. His dinner tonight: ramen. It takes only minutes and it’s our go-to sick day comfort food.
Q13 and I wanted something just a little…more. I suggested arugula-lemon pesto pasta and he jumped at it. He’s at that age where he’s wanting to learn to cook (and wanting breaks from homework). So…
He cranked the tunes on his portable speaker. We harvested and washed arugula. We tossed ingredients in the Cuisinart, blended and tasted and adjusted, dancing all the while I made notes to capture what we were doing as we loosely followed other recipes.
We cooked the pasta (dance). We tasted the pesto (dance). We added pesto to pasta and fresh tomato to garnish and (DANCE) oh my. We high-fived over our newly created recipe.
Remarkably, since Q13 doesn’t love arugula in a salad. Too peppery. But he loves this!
C19 took the middle school Foods class twice because he enjoyed it so much. They no longer offer it, so I am Q13’s foods teacher. I don’t mind. We’re having fun and making memories. Love!
½ c toasted pine nuts (or combination – pine & walnuts)
2 c packed arugula leaves
3 cloves peeled garlic
½ lemon, zested
2 tsp Trader Joe’s 21 Seasoning Salute (or no-salt herb/spice mix)
½ tsp red chili pepper
1 ½ lemons, juiced (start with ½, and add as needed)
¼ c extra virgin olive oil
2 Tbsp water
4 drops Tapatio (hot sauce)
Cooked whole wheat pasta of choice
Chopped fresh tomatoes, to garnish cooked pasta
Lightly dry-toast nuts in a pan over medium heat just until fragrant. (Oh, the fragrance!)
In a food processor, combine arugula, toasted nuts, garlic, lemon zest, spices and juice of a half lemon. Pulse to combine.
While processor runs, slowly drizzle in olive oil, stopping to scrape sides as needed. Follow with water. When pesto has achieved desired consistency (add additional lemon juice and/or seasonings) add a few drops of hot sauce.
The kiddo and I suggest you cook some whole wheat pasta while you’re making this mess, because it will taste amazing when you throw it all together. We cooked a combo of rotini and penne because that’s what we had. Top with some fresh tomato for good, yummy, fun!