(By the way, congratulations to Tom, Tricia and all the folks at Blooming Glen Farm for becoming certified organic! It's a lot of work to get that designation. Way to go!)
Back to the food. This pesto is great with pasta, although you could even use it as a sauce for grilled meat. It stands on its own really well, but feel free to add some grilled chicken or, as I did in the photo below, some Italian sausage.
TOMATO, PINE NUT AND ARUGULA PESTO PASTA (from America's Test Kitchen Quick Family Cookbook)
12 oz cherry tomatoes
3/4 cup arugula
1 oz Parmesan cheese, grated (about 1/2 cup)
1/4 cup pine nuts, toasted
1 small pepperoncini, stemmed, seeded and minced
1 garlic clove, minced
1 1/4 tsp lemon zest
1 tsp lemon juice
Salt and pepper
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta
- Cook pasta al dente according to package directions.
- Process tomatoes, arugula, Parm, pine nuts, pepperoncini, garlic, 1 tsp salt and pepper flakes in a food processor until smooth, 30-60 seconds. Scrape bowl as needed.
- With processor running, slowly add oil until incorporated. Transfer to a bowl and season with salt and pepper to taste.
- Toss in the pasta and serve.