Tuesday, July 20, 2010

arugula in the house

we lost carrots last week; we will use our 5day old arugula no matter what. the leaves are still green, tho they be bored and, yes, ready 2 become @one with the universe (liquify their little selves). so we begin:
Arugula Hummus vintagevictuals
1 15-ounce can garbanzo beans (chickpeas)
1/2 cup arugula pesto
1 tablespoon tahini
Salt and pepper to taste
First, drain the garbanzo beans, reserving the liquid in a bowl.In the bowl of the food processor, measure the arugula pesto, the tahini, and the chick peas. Process until smooth. Adjust the thickness/thinnest of the texture to your liking using the reserved bean liquid. Blend to combine. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving, so that the flavors can meld.

Arugula Pesto nofearentertaining
2 cups of fresh arugula
1/2 cup of freshly grated Parmesan
1/3 cup of extra virgin olive oil
1/2 cup of toasted pine nuts
6 garlic cloves (you can use less)
2 pinches of sea salt
Add arugula, Parmesan, toasted pine nuts, garlic, sea salt to the bowl of your food processor. Chop until well chopped and mixed. Add the Olive Oil slowly to the mixture.

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