Recipe: Sage and Arugula Pesto, from Liz Neumark's Sylvia's Table

Friday, October 04, 2013

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.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by