Barry’s Butternut & Arugula Pesto
2 cups basil
2 cups arugula
1 cup steamed butternut squash
1 cup Parmesan cheese
1 ½ cups olive oil
½ cup walnuts
15 cloves garlic
Juice of one lemon
Time: 1 hour
Yield: 4 cups
Prep: 45 minutes or more depending on squash size
1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise & scoop seeds to save or discard. Place cut side down onto baking sheet and into cookie sheet pour 1 cup water for steam. It will dry as you cook so keep adding water as you need it. Place into oven & bake at 350 for 30-45 minutes depending on size of squash. While your squash is cooking you can prepare the rest of your pesto.
3. Grab your favorite food processor or blender & to it add your 4 cups of basil & arugula, 15 cloves of garlic & ½ cup walnuts. Pulse until coarsely ground. Add remaining oil & juice from one lemon. Blend until smooth. Keep refrigerated until squash is cooked and cooled.
4. Once squash is cooked & cooled scoop one cup of steamed squash and add it to your blender with the pesto mixture along with 1 cup Parmesan cheese. Pulse to mix & add salt and pepper to taste.
This pesto can be served a variety of ways and added to nearly any dish. Store in an airtight container topped with olive oil to maintain freshness or freeze to enjoy throughout the season!