One of my favorite dishes in life comes from a fantastic restaurant in SF called Capurros.
Not only is it family owned and operated, but the chef happens to be a very good friend of ours, so to say we’re regulars would be an understatement.
I’ve probably tried half the menu at this point, and barely edging out the homemade ravioli is the Pesto Gnocchi with Fresh Crab. Boyfriend and I have deemed it the best. dish. ever.
This dish is unbelievable. To the point that I will scrape the plate with a fork in order to get every last creamy pesto bite.
Tonight, it’s exactly what we wanted.
However an 8-mile training run, 2 loads of laundry and boyfriend’s basketball game prevented us from going to our beloved Capurros for said crab pesto gnocchi.
And then inspiration struck.
We had a package of fresh basil that was on its last legs. Upon further inspection it was apparent that the legs had completely fallen off and the basil was rapidly browning and would have to go. Enter organic arugula! It’s green, same consistency… it had to work.
Ever since my mom started making homemade pesto from the basil in our backyard and sending in tupperware containers for us to freeze, I refuse to buy store-bought pesto. I just can’t do it now that I’ve seen the light. It would be like Lindsay Lohan actually staging a comeback. It just doesn’t feel right.
And what else was I supposed to do when I found myself with a pantry and fridge full of
fresh basil arugula, pine nuts, olive oil, gnocchi, chicken and parmesan cheese?
We may not have had fresh crab on hand, but we did have a rotisserie chicken just begging to be pulled and mixed in with something delicious.
So I annihilated the pesto ingredients in the food processor while eating dark chocolate covered pretzels. (What? I’m marathon training remember?)
Serves 2… very hungry people.
I eye-balled the ingredients… and it looked like this:
- 2 heaping handfuls organic arugula
- 2 large scoops of parmesan cheese
- 2 large scoops of pine nuts
- Olive Oil
- Sea Salt
- Lemon Pepper