Name: Sun-Dried Tomato-Arugula Pesto
Total time: 25 min
Cuisine: Italian
Ingredients: 3 garlic cloves , unpeeled; 1/4 cup pine nuts; 1 cup baby arugula; 1 cup fresh parsley leaves; 7 tablespoons extra-virgin olive oil; 1/4 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes , rinsed, patted dry, and chopped coarse

Why This Recipe Works

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of mild pine nuts, we flashed them in the skillet to toast as well.

Before You Begin

Use medium-sized garlic cloves. Thoroughly dry the arugula leaves before processing them (as oil and water don't mix). You may associate pesto with pasta, but it's also good in a sandwich, on fish, or stirred into soup.

Instructions

Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.

Process garlic, nuts, arugula, parsley, oil, Parmesan, sun-dried tomatoes, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.