Minestrone with Arugula PestoSteve Sando's Minestrone with Arugula Pesto
march 19, 2015

We all love pesto at my house, though it is usually made with basil and pinenuts. This one is made with arugula and parsley instead. Both have parmesan cheese, olive oil, garlic and salt. I used the blender tonight, instead of the food processor, and I think the latter is better: the blender makes it too smooth.

But even so, most of my family liked this dinner. The soup was warming, protein rich and vegetable laden, with an added flavor bonus of pesto on top. I subbed in snap peas for green beans and green garlic instead of the usual dried variety. The beans I used weren't borlotti, but some other round heirloom variety. And most of the arugula and all of the parsley came from my very own garden.

All in all, a delicious spring meal when served with bread and cheese. On p. 60 of Heirloom Beans: Great Recipes for Dips and Spreads. Soups and Stews. Salads and Salsas and Much More from Rancho Gordo.


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