Spicy Arugula Pesto Recipes

HOW TO MAKE SPICY ARUGULA PESTO

Steps:

• In a food processor jar, add all of the above ingredients except oil and seasoning (salt and pepper).
• With food processor's motor running slow, add olive oil in one slow stream until pesto is pureed and creamy. (scrap the sides of bowl once in-between to puree everything evenly)
• Taste and adjust salt and black pepper. If needed, taste and add a little more lemon juice too. Remove in a jar with lid. Refrigerate until ready to use. Keeps well for up-to one week!

FUSILLI WITH SPICY PESTO

Steps:

• For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
• Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
• *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

SPICY PESTO PASTA SALAD

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

SPICY ARUGULA PESTO

Steps:

• In a food processor, combine garlic, jalapeño, provolone, salt, honey, and red pepper flakes. Pulse to blend, scarping sides of bowl as necessary. Add arugula and spinach. With the motor running, slowly pour in olive oil. Add more olive oil and salt to taste. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.