directions
-
1
In a small bowl, soak the bread pieces in vinegar and water
-
2
Combine arugula, parsley, and garlic, in a blender or food processor
-
3
Blend with pulsing action to mix
-
4
Add the soaked bread and mustard and whirl for 15 seconds
-
5
With the machine run- ning, slowly add the olive oil
-
6
Add brown sugar and season to taste with freshly ground white pepper
-
7
Continue to process until pesto reaches desired con- sistency
-
8
Allow pesto to stand for about 5 minutes before serving to allow flavors to develop. Makes about 1-1/4 cups of pesto
Emerald Arugula Pejto
ingredients
- 1 cup day old baguette crusts, torn in 1-inch pieces
- 5 tablespoons dill or white wine vinegar
- 3 tablespoons water
- 1-1/2 cups arugula leaves
- 1/2 cup Italian flat-leaf parsley
- 3 cloves garlic
- 2 teaspoons Dijon mustard
- 1/2 cup virgin olive oil
- 1 pinch brown sugar (optional)
- freshly ground white pepper to taste