Pesto di Rucola

9 Feb

Another day, another mason jar recipe.  I was browsing through some great blogs and I came across this recipe.  I had a fridge full of lemons and arugula so I figured it was meant to be for me to make it.  And I’m so happy I did.  It is all sorts of delicious.  It’s one of those recipes that I can make at any time due to the fact I always have every single ingredient in my house.  I’ve looked at Italian recipes for Pesto di Rucola and none of them call for anchovies but I think it’s a really perfect addition to the recipe.  It gives some saltiness and of course the famous depth of flavour that is always associated with adding anchovies to any dish.  Put anchovies on my pizza and I’ll be running away in horror but saute them in a pasta sauce or puree them in pesto and I love it.

My husband and I ate it on crusty white ciabatta with goat cheese for lunch.  Then on pasta for dinner.  Then in a salad dressing the next day. You just don’t get bored of this stuff.  Get recipe here.


7 Responses to “Pesto di Rucola”

  1. emmycooks February 9, 2012 at 08:40 #

    Beautiful. I love that stuff.

  2. greta February 9, 2012 at 08:44 #

    So glad you liked it!
    And now I want some cibatta and goat cheese.
    Love from,

    • jc February 9, 2012 at 09:58 #

      Thank you for the recipe!

  3. cilia1 February 9, 2012 at 08:53 #

    ga ik morgen proberen

    • jc February 9, 2012 at 10:01 #

      Het is heeeeel lekker. Echt om elke dag te eten.

  4. Kat February 9, 2012 at 11:04 #

    mmmm!! will give this a whirl sometime this week with the greens we have on hand. 😉 love

  5. lesacbanane February 10, 2012 at 09:22 #


    This pesto looks amazing, you’ve inspired me to make it along with your lemon curd and blood orange marmalade before the spring.


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