This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.
Recipe information
Yield
makes 1/2 cup
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
Step 2
Transfer the arugula to the jar of a blender. Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.
