Arugula Puree

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula.

3. 3

   As soon as the water returns to a boil, remove from heat.

4. 4

   Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking.

5. 5

   Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.

6. 6

   Transfer the arugula to the jar of a blender.

7. 7

   Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface.

8. 8

   Before using, stir gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.