We had some arugula and a bottle of wine that said it went well with arugula pesto on Friday. Seemed like the perfect inspiration for dinner, except for the fact that almost every recipe for pesto I could find included tons of oil and cheese. We wanted something fresh and light.
I made one up, using miso instead of Parmesan to give it some umami. The lemon juice also helps cut the bitterness of the greens. And the white beans make it creamy.
We served it over roasted potatoes, mushrooms and cherry tomatoes. This would also be excellent over pasta or as a spread for a sandwich.
Oil-Free Arugula Pesto
Yield: 4 servings
2 cloves garlic
1 cup arugula
1 cup cooked white beans, drained
2 tsp white miso
2 tbsp water
3-4 tbsp lemon juice
Peel the garlic cloves and process them in a food processor until they are minced. Add the remaining ingredients and process until smooth. Add water a tablespoon at a time if it is too thick.