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Arugula Puree
Recipe Summary
Yield: Makes 1/2 cup
Ingredients
Ingredient Checklist
2 3/4 teaspoons coarse salt
1 bunch arugula (about 3 1/2 ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper
Cook's Notes
This puree can be stored in an airtight container for up to five days in the refrigerator.
Gallery
Arugula Puree
Recipe Summary
Yield: Makes 1/2 cup
Gallery
Arugula Puree
Arugula Puree
Arugula Puree
Recipe Summary
Yield: Makes 1/2 cup
Recipe Summary
Yield: Makes 1/2 cup
Yield: Makes 1/2 cup
Makes 1/2 cup
Ingredients
Ingredients
- 2 3/4 teaspoons coarse salt
- 1 bunch arugula (about 3 1/2 ounces), stems removed
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon freshly ground pepper
Directions
Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer arugula to the ice bath to stop cooking. Working in batches, remove arugula from ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
Transfer arugula to the jar of a blender. Add oil, remaining 1/4 teaspoon salt, and pepper; puree until mixture is smooth and resembles a thick pesto with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.
Cook's Notes
This puree can be stored in an airtight container for up to five days in the refrigerator.
Cook’s Notes
This puree can be stored in an airtight container for up to five days in the refrigerator.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Arugula Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Arugula Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
