Thursday, September 9, 2010
Grilled swordfish with arugula & walnut pesto
We decided to stay close to home this summer as we are still unpacking and go on day trips around Hudson Valley instead. A few weeks ago, we drove out to the Birkshires. It was a lovely drive there and a great place to browse for antiques.
It was late evening when we reached home. I had some wild swordfish that I had bought the day before at Whole Foods. Brad grilled the fish (seasoned with salt and pepper) for 4 minutes on each side while I made the arugula pesto with walnuts and tossed a baby lettuce salad with simple dressing of olive oil, lemon juice and a touch of dijon mustard.
We dined al fresco, watching the squirrels chase each other up and down the oak trees surrounding the patio.
Arugula & Walnut Pesto
2 medium sized bunches of baby arugula
3 cloves garlic - peeled
1/4 cup toasted walnuts
2 tb grated parmesan cheese
olive oil salt to taste
Wash baby arugula and drain well. Place arugula, garlic cloves, walnuts and grated parmesan cheese in a food processor. Pulse until ingredients are chopped. Pour in olive oil while machine is running until mixture becomes a thick paste.