I’ve actually found that when it comes to pesto sauces, I sometimes stray a bit from a traditional basil-based sauce. There are so many possible combinations of fresh herbs, it’s easy to try a new one each time.
This particular recipe is spicy, peppery and versatile. It can be used to top meats, vegetables, rice or quinoa along with any good gluten-free pasta. I deliberately omit the pine nuts found in most pesto sauces, because I think the herbs stand on their own better than just basil, but feel free to include them. You might try thinning it out with a little more olive oil to create a robust dressing for salads.
3 cups packed arugula
½ cup flat-leaf parsley
2 tablespoons fresh tarragon
2 cloves garlic
¾ cup olive oil
½ teaspoon salt
½ teaspoon pepper
½ cup freshly grated Pecorino Romano cheese (or Parmesan)
In a food processor, blend the arugula, parsley, tarragon and garlic until finely chopped.
With the machine running, slowly add the oil, processing until incorporated and well-blended. Stop to scrape down the sides of the bowl if necessary.
Spoon pesto into a medium bowl and stir in cheese, salt and pepper. Cover and refrigerate until serving, up to 2 days.