One of the goals of the FWORD is to share recipes created by Tara Lazar, owner and chef at Cheeky's and Birba here in Palm Springs! Up to bat first is a recipe for a delicious arugula pesto sauce, I mean, we all love a nice arugula pesto sauce and if you ask me this one is the bees knees! There are so many uses for this sauce, and it's easy to make! Try it on pasta, a burger, a salad or on the chicken pesto sandwich as seen below at Cheeky's!! We hope you enjoy! xx sarah
Arugula Pesto Sauce
1 cup blanched arugula (squeezed with no water)
2 cloves minced garlic
1 tbsp minced shallot
1/2 c parmesan cheese, grated*
2 tbsp grated lemon zest
5 drops tabasco
1 pinch sugar
2 tsp salt
1 tsp white vinegar
1 c olive oil
- Put all ingredients (except the olive oil) in a blender and blend until thoroughly combined.
- Slowly add olive oil and stir.
- Place in jar with a tight fitting lid.
- Can be stored in the fridge for up to a week but may lose some of its bright color after 24 hours.
*substitute any nut (pine nut, walnut, almond) for the parmesan if you are dairy free
photography by Sarah Dickenson