I’ve been reading Domicile for a few years. She introduced me to the idea of arugula pesto and it has become one of my favorite pestos. And while trying to think of new things to do with the weekly chard, I remembered this recipe she posted and dug it up. It was fresh and vibrantly green flavored; I think it would really hit the spot in early March when chard is practically the only thing at the Farmer’s Market (yes, I am lucky to get to go to a Farmer’s Market in March). It was pretty easy to make too, as long as everything is ready before you turn on the stove (Thehusband helped me cook and due to slight communication issues we had to scrap the first batch of garlic). I used my blender, but think the food processor would have been more effective at pureeing the sauce. Also, OMG freshly toasted hazelnuts are delicious. Oh and heed her suggestion of penne, the bow-tie pasta we used wasn’t really the best shape for this sauce, but it was the only shape of short pasta in the pantry.
recipe from Domicle