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Arugula And Shishito Sauce (Gluten Free & Dairy Free)
Food & Drink
12 oz. shishito peppers
2 handful arugula
10 cloves of garlic confit OR fresh garlic (see note)
4 anchovy fillets (in olive oil)
3-4 tablespoons fresh squeezed lemon juice
1 cup olive oil
1-2 teaspoon sea salt & pepper, per your liking
a splash of Ghost chilli oil (option) (see note)
Mason jar (s)
gruyère cheese (option)
To sterilize the jar, submerge the jar & lid into a boiling water for 3 minutes. Drain on a wire rack until cool.
Preheat oven to 420F. Clean & cut off the stems from shishito pepper, and roast for 5 minutes. Except olive oil, add all ingredients in a blender, and mix to combine. While the blender is running, carefully pour olive oil to mix until smooth. Taste and adjust salt & pepper as needed. Can be kept in the mason jar in the refrigerator for 2 weeks. Make about 2 cups.
To make pasta, cook pasta until al dente and mix with the sauce. Depends on how spicy you want for your pasta, you can use the sauce accordingly. Add cooked pancetta, edamame and sprinkle with gruyère cheese. Serve immediately.