A Deconstructed Pesto With Arugula, Basil, and Italian Parsley

 

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This recipe is from one of my favorite old time cookbooks, San Francisco A la Carte, by the San Francisco Junior League, as requested by my newly minted 10 year old niece.

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Arugula, Basil, Italian Parsley

It is a simple recipe with the typical pesto ingredients jazzed up with the extra bite of arugula. All ingredients, other than the butter, oil, and cream, are finely chopped and sauteed together, then tossed with linguine. Unlike a traditional pesto, it doesn’t need to be ground with a mortar and pestle, or blended. Owing to its prep, it is a reminiscent of the classic sauce, but with a more rustic flair.

 

 

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A quick stir brings it all together

This meal was served with a simple spinach salad and warm french bread. A terrific birthday dinner
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A blurry photo of the finished products.

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About ktheidtke

A single mother of 4, narrating the everyday.
Aside | This entry was posted in Food and tagged , , , , . Bookmark the permalink.

One Response to A Deconstructed Pesto With Arugula, Basil, and Italian Parsley

  1. Hez says:

    The pasta and apple crisp was the highlight of Hannelore’s birthday….and the fact you took time to show her how to make the pasta was undoubtedly memorable for her too.

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