BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGARUGULA PESTO
Ingredients:
2 bunch arugula, stems removed
1 cup EVOO, approximately
1 clove garlic, paste
Dash red pepper flakes
2 tsp sherry vinegar
Method:
Place arugula in food processor and pulse; add oil alternating with garlic and pepper until most is combined - final consistency is relative to application; season with sherry vinegar, sea salt and coriander.
TO RECIPESprintable page