Western Living Magazine
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We just found our go-to summer pesto recipe.
Ours is a peppery arugulafeel free to experiment with different greens, such as basil, kale and cilantro.
IngredientsLarge colander (about 8 cups) full of arugula, basil, kale or your choice of greens1 handful (about ¾ cup) roughly chopped hard cheese (extra-aged Gouda, cheddar or Parmesan)1 handful (about ¾ cup) nuts (we use toasted hazelnuts or walnuts, but most nuts or seeds work)12 garlic cloves, peeledJuice of half a lemonBig pinch of saltExtra-virgin olive oil (approx. 1 cup)
Combine all ingredients except for the oil in the bowl of a food processor. Pulse to combine, drizzling in the olive oil with the motor running until you achieve your desired consistency. Serve pesto spread on crostini, topped with bruschetta and crumbled blue cheese.
Recipes by Bobbie BurgersPhotograph by Evaan Kheraj