Garlic Arugula Pesto Puree Vegan Recipe
When it's hot outside I try to limit my heat based cooking. Using the oven or stove in a heat wave is no fun for you and no good for the environment.
This recipes creates a quick broth to extract flavor and then it all goes to the blender to finish.
3 oz arugula
1 small head garlic (or 7 cloves), peeled and chunked
2 jalapeno, cut into small chunks
1 serrano, cut into small chunks
2 guajillo, stems/seeds removed and torn in half
1/4 cup garbanzos, drained and rinsed
3/4 cups water
2 tbls olive oil
1 tbl salt
1 tsp dry thyme
1/2 tsp black pepper
Add to a medium sauce pot the garlic, water, chiles, oil, salt, black pepper and thyme. Cover and bring to a boil then reduce to a simmer. Allow to simmer for 10 minutes.
Add the arugula. Continue to simmer covered until the arugula is wilted down. About 3 minutes.
Add the contents, plus the garbanzos to a blender. Puree until smooth.
Be careful when pureeing hot stuff in a blender. Allow it to cool a bit first.
This puree is very garlic forward, but it's not that strong garlic flavor. It's that mellow cooked garlic reminiscent of classic Italian restaurant garlic knots. The arugula and chiles give it depth so that it's not just a one note garlic taste. The garbanzos give it a creamier, smoother texture.
Try it. You'll like it!