Could my title be any longer? After having our arugula in a salad, we realized this arugula was very spicy for our taste. Why not use it in a different way? I took half of the bag of arugula I got from my Community Supported Agriculture, a large handful of spinach, a few garlic scapes (curly stuff in the picture), 1/4 cup olive oil, 1/4 cup toasted pine nuts, and 1/3 cup parmesan cheese, 1 tsp lemon juice, and salt to taste and made pesto out of it in our Food Processor.
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| Ingredients: garlic scapes, arugula, spinach, parmesan, olive oil. Not pictured: pine nuts, salt, lemon juice. |
I put this pesto on quinoa noodles to eat it in a traditional sense, but I really preferred it on half of my pizza. I added basil leaves, gorgonzola cheese, proscuitto, parmesan cheese, and mozzarella cheese to that side of the pizza. When it came out of the oven, I drizzled a little balsamic on my plate to dunk it in. Sometimes, making a balsamic glaze from simmering balsamic and brown sugar is a nice drizzle for the top.
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| Spinach Arugula Garlic Scape Pesto Pizza with Prosciutto made on an Udi's gluten free crust |
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| Cooked and ready to devour! |
This pizza tasted so fresh! Knowing that the greens and scapes were organic and locally grown really added to my enjoyment of this pizza.
1 comment:
I love this! And so do my kids... Especially reheated, like you said. It's also so easy to tweek with your favorite recipe.
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