Arugula Pesto with Walnuts and Golden Raisins
This Arugula pesto recipe has a gourmet surprise. A touch golden raisins to create a sweet off set to the rich full flavor of the gorgonzola cheese. A Foodie Delight!
If you’ve spent anytime on this site you’ll know how much of a nut I am about pesto recipes. (No pun intended). This one reminds me of one of my favorites.
A Southern Italian Pesto with golden sweet raisins and capers. I just love the contraction in flavors. Sweet and salty or spicy.
This is a walnut pesto with a gourmet twist and a unique vegetarian pasta sauce if veggies are your thing.
- 1 lb of Farfalle or bowtie pasta shape
- 2 cups arugula
- 1 tbsp lemen zest
- 2 cloves garlic
- ¾ cup of toasted walnuts pieces
- ¼ cup toasted walnuts set aside
- ¾ cups of crumbled gorgonzola
- ½ cup golden raisins
- 3-5 tbsp Olive Oil for Pesto (You be the judge)
1Bring a pot of boiling water to a boil and begin cooking the farfalle pasta al dente.
2Place the arugula into a food processor along with the garlic, lemon zest, salt and pepper. Use the technique of scrapping the sides of the processor periodically as you blend the ingredients.
3Then add the walnuts and blend again until smooth.
4Scrap out the blended ingredients into a bowl and slowly drizzle in the amount of Olive Oil to give it the consistency you like. I use about 3-5 table spoons.
5Drain the Farfalle pasta when it’s al dente but reserve a ¼ cup of the pasta water for the saute pan.
6Toss the pasta into the saute pan with the water, the raisins and remaining walnuts and heat on medium low for a couple of minutes or until the raisins become plump and tender.
7Remove from the heat and add the arugula pesto into the pan and toss again.
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