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Arugula & Roasted Pepper Pesto Dip

Perfect for any gathering, this dip recipe comes from San Antonio chef Chuck Hernandez, who will soon be opening a farm to fork restaurant in the city.
By | January 24, 2015

Instructions

Prep Time: 20 minutes, yields approximately 6 ounces

Ingredients:

2 cups arugula leaves, rinsed, drained and stemmed
1⁄2 cup pistachios (if salted, omit added salt)
3 oz. Asiago cheese, grated
2 oz. fire-roasted sweet peppers (red or yellow)
1⁄4 tsp crushed Italian red pepper
5 cloves of garlic
1⁄2 cup extra virgin olive oil
Sea salt to taste

1. Using a food processor, gently pulse ingredients until they are thoroughly combined.

2. Scrape sides down with a rubber spatula, approximately 1 minute.

3. Serve or refrigerate in an airtight container, up to 4 days.

Best served with poultry or other white game meats, warm or baked cheeses, toasts, crackers, fresh apples, pears or as a sandwich condiment.

Recipe reprinted with permission from “Pesto Power, An Exploration of International Sauces as Condiments” by Chuck Hernandez, A Bunny Hat Production 2013.

Visit www.arugulacatering.com/book for more information about this local cookbook.

Nutritional information per serving (approximately): 1,701calories; 31 grams carbohydrates; 166 grams fat; 140 grams protein; 1,539 milligrams sodium; 9 grams sugar.

 

 

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