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The Surprising Ingredient That Makes Pesto Sing
It isn't an herb, technically, but no matter. "Arugula has oomph, because it has that wonderful meaty, peppery flavor. That, combined with nuts, is just superb," McVicar says. The essential ingredient in McVicar's arugula pesto is lemon—the combination of the juice and zest's zing with the almost spicy arugula "is just magic," McVicar says. She serves arugula pesto on pasta, as a dip with chips—or, even better, on a cold potato salad.
And if you're just hooked on basil pesto, seek out Mrs. Burns' Lemon Basil, an heirloom variety that makes a very citrusy pesto.
[Get the simple recipe, after the jump]
9 ounces arugula leaves
1 cup extra-virgin olive oil
1 Tbsp. lemon juice
1 tsp. lemon zest
2 Tbsp. pine nuts
2 garlic cloves
1/4 cup Parmesan cheese, grated
Blend all ingredients in a food processor or blender until smooth.
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