Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Arugula Pesto
Tomato Jam
Assembly
Method
Arugula Pesto
- 1
Prepare the Pesto
In a food processor, combine the fresh arugula, grated Parmesan cheese, pine nuts, minced garlic, salt, and black pepper.
- 2
Blend Ingredients
Pulse until the mixture is finely chopped. While the food processor is running, slowly add the olive oil until the pesto reaches a smooth consistency.
- 3
Taste and Adjust
Taste the pesto and adjust the seasoning if necessary, adding more salt or pepper to taste.
Tomato Jam
- 4
Cook the Tomatoes
In a saucepan over medium heat, combine the diced ripe tomatoes, sugar, apple cider vinegar, salt, black pepper, and chopped thyme.
- 5
Simmer the Mixture
Bring the mixture to a simmer and cook for about 20-25 minutes, stirring occasionally, until it thickens to a jam-like consistency.
- 6
Cool the Jam
Remove from heat and allow to cool before using.
Assembly
- 7
Assemble the Ingredients
On a serving plate or board, spread a generous amount of arugula pesto as the base.
- 8
Add Tomato Jam
Top the pesto with a layer of tomato jam, spreading it evenly.
- 9
Finish with Goat Cheese and Arugula
Sprinkle the crumbled goat cheese over the tomato jam, then add a handful of fresh arugula on top.
- 10
Serve
Serve immediately as an appetizer or part of a main dish.
