Before we start: HAPPY BIRTHDAY DEB I LOVE YOU!
Okay, now we can do this.
Wahh. I didn’t want to do this because I feel like we JUST talked pesto. But really that was about a month ago AND things have been crazy AND these were the only pictures I had edited already AND its really really good. just forgive me okay? forgive me for over using my food processor. It’s my best friend. It’s all I have.
But in all seriousness. this pesto is SOOO different from the last one we made. Because, um, hello(!) it’s not cilantro. its arugula AND basil. my two favorite things (besides bacon and pepperoni and cookies and skittles and… garlic and…you get the point).
LOOK HOW GOOD MY NAILS LOOK! wait don’t look. they don’t look that good. but like they’re not super chipped and kind of look put together. my mom won’t absolutely hate these pictures. not that I’m trying to impress anyone.
Speaking of impressing… what are your valentines day planssss? Impress your date with this! Last year I made cookies for the holiday, this year I went a more… romantic route. I’m telling you to load yourself up with garlic. oh yeah.
You should definitely get a loaf of french bread, drizzle it with olive oil, toast that sucker up, rub it with a clove of garlic, and spread this green goodness all over it. It takes MAYBE five minutes. and it looks like you planned everything to the last detail.
Serve it with a glass of red wine (or four) and no one will be the wiser that you’re serving them take out for the actual dinner. WHAT? YOU’RE A BUSY PERSON. YOU HAVE THINGS TO DO. PLUS YOU CAN’T FIND ANYTHING IN YOUR KITCHEN. oh wait that’s me.
yeah, definitely do that.
On normal days [when love isn’t floating around in the air being shot out of arrows that belong to little flying half naked babies] I like to use this stuff on sandwiches. I’ve been such a sandwich girl lately. I can’t figure it out, but they’re SO GOOD.
You could also just eat it off a spoon! No? Not a thing? okay. nevermind. whatever, put it on pasta or something. stop thinking about me eating pesto from a spoon, it’s rude.
[Toasted Walnut & Half Roasted Garlic] Arugula Basil Pesto
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 1
- 1 cup basil
- 1 cup arugula
- 1/4 cup extra virgin olive oil
- 1/4 cup walnuts
- 2 peeled cloves of garlic
- pinch of kosher salt, cracked black pepper, and garlic powder
- Preheat the oven to 400 degrees.
- Pour olive oil into a small ramekin or oven safe dish. Chop garlic into small chunks or slices and place them into the olive oil (you want them to be fully covered/submerged in the oil). Cover the ramekin/dish with tin foil and place on a baking sheet. Roast in the oven for 10-15 minutes. (If you’re one of those crazy kids who is patient enough to fully roast it go for it – I was too impatient but I’m sure its DELISH.) Remove from the oven and allow to cool. The cloves should be just turning translucent, but will still be semi-crisp. Allow to cool for a few minutes.
- Heat a pan to medium high. Add walnuts to the hot, dry pan and toast for approximately 5 minutes, watch and stir constantly. You’ll know they’re toasted when they start to brown and smell nutty.
- Place all of the ingredients (including the olive oil, garlic, and walnuts) into a food processor and grind until smooth. Scrape down the sides as necessary.
- Calories: 824
- Sugar: 2
- Sodium: 208
- Fat: 73
- Saturated Fat: 11
- Unsaturated Fat: 60
- Trans Fat: 0
- Carbohydrates: 41
- Protein: 21
- Cholesterol: 0
OH JUST GO TAKE A BATH IN THE ROASTED GARLIC OLIVE OIL ALREADY. YOU KNOW YOU WANT TO.
As always, if you make it? Lemme see it! Hashtag it: #thepikeplacekitchen