Israeli Couscous Salad with Arugula Pesto
Arugula Pesto: Add arugula, olive oil, pine nuts, Parmesan cheese, parsley, lemon juice, garlic, salt and pepper to food processor. Pulse until smooth.
Cook Israeli couscous in large pot of boiling salted water with olive oil for 8 to 10 minutes or until al dente; drain well. Toss with Arugula Pesto. Stir in arugula and cherry tomatoes.
Pine nuts burn easily, they need to be watched carefully while toasting. While the skillet is the quickest method, pine nuts bake more evenly in the oven.
To toast pine nuts in a skillet, heat pine nuts in a dry skillet over medium-low heat, stirring frequently, for 3 to 5 minutes or until toasted.
To toast pine nuts in a toaster oven, place on small baking sheet and bake at 325°F for 3 to 5 minutes or until toasted.
To toast pine nuts in the oven, bake at 375°F, stirring often, for 5 to 7 minutes or until toasted.
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Olive Oil