Makes about 3/4 cup of pistou
Arugula leaves are a bold and zesty summer leaf. Their peppery flavor profile make them candidates of perfection for pistou and cold sauces. What is a pistou? Similar to a pesto, but its origins are French. It is an olive oil based spread but there is no addition of nuts like a pesto. In this version, the onions and garlic are lightly sauteed to take off their bitter edge and enhance their natural sweetness. The precocious bite of the arugula stands on its own balanced with compliments of citrus and sea salt. Serve with flatbread, crackers, over pizza, or as a sauce to meats, like poultry or pork.
Easy 4-Ingredient Flatbreads (No Yeast!): https://chefjonathanwilliam.wixsite.com/mysite/post/easy-4-ingredient-flatbreads-no-yeast
Zesty Arugula Pistou
2 tsp olive oil
1 clove garlic, minced
1 1/2 oz yellow onion, minced
1 1/2 oz fresh arugula leaves
2 Tbsp fresh chopped parsley
2 Tbsp lemon juice
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
Pinch of sugar (optional)
Sea salt & pepper to taste
Directions:
In a small sauce pan over medium-low heat, saute the 2 tsp of oil, garlic, and onion until softened but not browned, about 4 - 6 minutes.
In a small food processor or mortar and pestle, grind warm onions, arugula, parsley, lemon juice, and red pepper flakes together.
Drizzle in olive oil while mixing together. Season with salt and pepper to taste. Sometimes, arugula is overly bitter, if this is the case, balance with a pinch or two of sugar.
Cover and allow flavors to meld together for 15 to 30 minutes before serving. Use and serve as desired.
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