Yield: About 2 cups Pesto
About 3-4 cups freshly rinsed/dried Arugula (Or fill processor 3/4 full)
1 bunch of rinsed and dried parsley (with stems removed)
2 T. of fresh basil leaves
Juice of 1 lemon
1 t. salt
1 cup Parmesan Reggiano cheese
1 cup of toasted pecans (or any variety of your choice!)
1 cup Grapeseed oil (or Olive oil)
1) Place the arugula in a food processor, and add the basil, lemon juice, cheese, and salt. Turn on low until pureed. Add the pecans, and process until mixture is blended. Stream in the oil while processing until oil is completely combined. Set aside.
***Pesto can be kept up to 2 weeks in the refrigerator, or frozen in ice cube trays or ziploc baggies for future use.
5-6 large tomatoes (tops removed, and hollowed out)
***the pulp of the tomato removed can be saved for future use in sauces, etc.!
2 cups of cooked orzo (or any type of small pasta)
1/4 cup of Arugula pesto
1/2 cup of roughly chopped cooked artichoke hearts (canned are easiest)
About 2 T. of Ricotta cheese or Plain Greek Yogurt
Salt & Pepper to taste
**Finish with some shredded cheese (mozzarella, asiago, havarti, parmesan, etc.)
1) Pre-heat oven to 350F.
2) Preferably in a large oven- safe bowl, place your hollowed out tomatoes. (A bowl is best to use so that the tomatoes won't tip over. Or, you could always shave a thin slice off the bottom if placing on a sheet tray.)
3) Fill the tomatoes- packing them with the orzo mixture.
4) Bake at 350F for about 15min. Pull out of the oven, and top with some shredded cheese. Put back in the oven for about 5-10 more minutes. Remove from oven, and allow to cool for a few minutes, and serve!
***Serve for brunch, lunch, or dinner! You can add some ground meat, pancetta, ham, etc. to make a heartier dish, or add some different veggies to the orzo stuffing! Any leftover orzo makes for a wonderful cold salad, or hot side dish!