Arugula Pesto – Gluten Free-zer Friday
I’ve taken a break from Gluten Free-zer Friday while working on some new features for the website. Hope you find the printer friendly feature helpful!
Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!
My dad brought home a TON of arugula. Lucky me! Besides salads and using it as cooked green, I can use arugula to make pesto, which means I can freeze it for latter use.
10 ounces washed and dried young arugula, tough stems removed
4 cloves garlic
2 teaspoons lemon juice
2 teaspoons lemon zest
1/4 cup toasted pine nuts or walnuts
1/2 to 2/3 cup olive oil
Salt and freshly ground pepper, to taste
Place arugula, garlic, lemon juice, zest and nuts into a food processor or high speed blender. With the motor running, slowly drizzle olive oil into the mixture. Process until mixture is smooth and blended, scraping down sides often. This takes 2-4 minutes, depending on your food processor or blender. Generously season with salt and pepper to taste. The amount of oil used will depend on how much moisture is in your arugula and how loose you like your pesto. Use as you would basil pesto.
To freeze: I freeze pesto in ice cube trays. After freezing, pop out the cubes and place in a freezer bag removing as much air as possible before sealing. Label and freeze. To use, thaw as many cubes as needed for a recipe.
Don’t forget to join in on my Blog Carnival! What gluten free recipes do you use to celebrate?