Wisk or blend together the cheese, lemon juice and zest and pepper. While blending drizzle in the olive oil. Toss lightly with peppers and arugula and serve. Take this recipe one more step and put this salad on a pizza crust and bake in a hot oven.
A great change from the basil standby…
3 cloves of garlic, boiled for 45 seconds and then run under cold water
quarter cup pine nuts or walnuts, toasted in a heavy skillet for 4-5 minutes
1 cup packed arugula leaves, crushed in your hand to bruise the leaves
1 cup packed parsley, crushed in your hand to bruise the leaves
7 Tablespoons extra virgin olive oil
salt
1 pat of soft butter (optional)
quarter cup finely grated parmesan cheese
Place all ingredients except cheese in a food processor and chop until smooth, scraping down the sides between pulses. Remove to small bowl and fold in the cheese. Flatten out the finished pesto with a spatula and cover the surface with plastic wrap or a layer of olive oil to avoid browning. Keeps in the fridge for up to five days.
1 head of Cauliflower, quartered and then separated into florets
a handful of fresh arugula or steamed kale or chard
1 garlic clove, minced
1 stick of butter, room temperature (1/2 cup olive oil can be substituted)
1 Tablespoon Dijon mustard
2 tablespoons chopped parsley
salt and pepper
Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.