HAPPY ST. PATRICK'S DAY!
This isn't an irish recipe, but it's GREEN and delicious!
The recipes calls for:
1/4 cup walnuts
1 garlic cloves
1 1/3 cup arugula, packed
3 tbs olive oil
1 tbs water
2 tbs parmesan cheese
dash of lemon juice
1/4 tsp salt
1/4 tsp pepper
-- Toast walnuts in a small pan on medium heat. Make sure to keep stirring them so they don't burn. Toast for about 5 minutes. Let them cool.
-- Add the walnuts, garlic, arugula, olive oil, water, cheese, lemon juice, salt and pepper to a food processor or chopper. Use what you have in your home. I had a mason jar leftover from our wedding favors that were perfect to hold the pesto.
I used the pesto for a spaghetti squash meal. Yum!
For this recipe just add a few more steps:
-- Cook a medium spaghetti squash. See link. Let the squash cool.
-- Scrape out the squash with a fork.
-- Mix the spaghetti squash and the pesto mixture in a bowl.
-- I heated up the spaghetti squash in the oven for about 5 minutes on 350 degrees and sprinkled a little extra parmesan cheese on top before putting it in the oven. You could also just pop it in the microwave for a little.
Basil is one of my favorite flavors ever, but I must say this recipe and arugula substitute was really good and different. The toasted walnuts gave it such flavor.