Seacat Arugula Pesto Crostini

Photography By Gwen Ashley Walters | September 15, 2010


Purée all ingredients in a blender until smooth. Season with salt and pepper to taste.

To prepare the crostini: Slice baguette thinly at an angle. Brush with olive oil and grill over medium heat until toasted, a couple minutes.

Try with: Seacat Italian Arugula Soup

Courtesy of The Café at MIM


  • ½ pound Seacat Gardens arugula leaves (no stems)
  • ¼ cup freshly grated Parmesan-Reggiano
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pine nuts or walnuts
  • 1 medium garlic clove, minced
  • Salt and freshly ground black pepper
  • 1 baguette (thin loaf of French bread)
  • Olive oil
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