Tuesday, April 29, 2008

Striper with Arugula pesto and roasted fingerling potatoes

Yesterday I was blog surfing and came across a recipe for arugula pesto over at Delicious Durham. I had never heard of this and it looked quite good. I still had arugula left over from the market a week and a half ago and didn't want to do a salad so this was perfect. I was too lazy to go to the store for pine nuts and to blanch the arugula (LAZY I know). So a little google search brought me to another recipe.

I tossed some fingerling potatoes with olive oil, minced garlic, chili sauce, salt and pepper and threw in the oven for 40 minutes (45 would have been perfect). I thawed some striper filets, brushed with olive oil, a little salt and pepper and baked at 375 for the last 20 mi
nutes. Also defrosted some frozen asparagus (last time I buy those) and baked with some mushrooms.

The pesto was awesome! I like it better then basil pesto because it's not so overpowering. Very tasty.

Threw together a little cucumber salad too for the side. We're trying to load up on veggies and lose a few pounds before the honeymoon.

Arugula Pesto recipe (Courtesy of Simply Recipes)
2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

1. Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3. Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

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