The flavors here are pretty assertive, but this pesto is great on boiled small whole potatoes or tossed with whole-wheat pasta. Use it as a sauce with pork, grilled steaks, or seafood.
makes 2 cups
1 cup extra-virgin olive oil
4 garlic cloves, 3 whole and 1 minced
1/2 cup shelled walnuts
4 cups (loosely packed) arugula leaves
1/2 cup sage leaves
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper
Heat about 1 tablespoon of the oil in a small skillet over medium heat. Add the whole garlic cloves and sauté until they are golden brown, about 5 minutes; do not let the garlic burn or it will become bitter. Pour the garlic and oil from the pan and set them aside.
Toast the walnuts in the skillet over medium heat until golden, 1 to 2 minutes. Remove the walnuts from the heat.
Put the arugula, sage, walnuts, and both the sautéed and minced garlic in a blender or a food processor; pulse to mince the ingredients.
With the machine running, or while pulsing the food processor, slowly pour in the remaining oil and blend just until the ingredients are well incorporated.
Scrape the mixture into a bowl and stir in the cheese. Season with salt and pepper to taste.
Excerpted from Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Table by Liz Neumark. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.