Big, bold bunches of basil are prominent at the farmers’ market now, so we moved pesto-making to the top of our culinary to-do list.
Here is a pesto that has briny olives instead of parmesan and pecans instead of pine nuts. The arugula (thanks, Zelda!) adds an herby-spicy, green quality, and there’s a jalapeño for a little heat.
How to use pesto? In salad dressing, on eggs, and in vegetable, bean, pasta, and rice dishes either at the stove or at the table.
Spicy pesto with arugula, olives, and pecans
- garlic, coarsely chopped
- raw, unsalted pecans
- jalapeño, coarsely chopped
- extra-virgin olive oil
- pitted green olives, such as Manzanilla
- basil leaves
- arugula leaves
- Whirl the garlic, pecans, jalapeño, oil, and olives along with some of their brine in a food processor until puréed.
- Add basil and arugula and whirl until smooth. Adjust flavors, and season to taste with salt and pepper.