Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.