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.
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
Instructions
- Using a food processor, gently pulse ingredients until they are thoroughly combined.
- Scrape sides down with a rubber spatula, approximately 1 minute.
- 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.
Notes
Recipe reprinted with permission from “Pesto Power, An Exploration of International Sauces as Condiments” by Chef Chuck Hernandez, 2013. Visit www.arugulacatering.com/book for more information about this local cookbook. Nutritional information per serving (approximately): 1,701 calories; 31 grams carbohydrates; 166 grams fat; 140 grams protein; 1,539 milligrams sodium; 9 grams sugar.