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Wok eggs, fried rice and hot Dry Noodles.
The inspiration for this recipe comes from “Autentico” by Rolando Beramendi. The sauce is a cheese-free pesto of mixed herbs and artichokes with a backdrop of pepperiness from arugula (or watercress), tempered by grassy parsley. We preferred neutral oil blended into the sauce because its flavor doesn’t compete with the other ingredients, but we drizzle on extra-virgin olive just before serving. Either canned or marinated artichoke hearts work well.
cups lightly packed baby arugula OR baby watercress
cups lightly packed fresh flat-leaf parsley
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