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City of Portland
Watermelon And Manchego Stack With Arugula Pesto

2 bunches fresh arugula (not pre-washed from a bag), rinsed very well and patted dry
1 clove garlic, peeled and quartered
1 small handful coarsely chopped walnuts
1 tablespoon freshly squeezed lemon juice
1/2 cup olive oil, plus more if needed
Kosher salt and freshly ground black pepper, to taste
3 1/2-inch thick round slices of a large whole watermelon
2 thick slices Spanish manchego cheese, about 1/4 pound total


Combine the arugula, garlic, walnuts, lemon juice and half the olive oil in a blender. Pulse lightly until incorporated, then drizzle in olive oil and continue to pulse until blended but not completely smooth. Season to taste with salt and pepper and set aside. Trim the edges off the watermelon slices to make squares. Cut two thick slices of cheese to fit the watermelon squares if using a wedge, otherwise swap steps 2 and 3 and trim watermelon to fit the pre-sliced cheese. Plate as follows: watermelon, manchego, pesto, repeat. Smear a little extra pesto on the plate before serving.

Source: www.foodrepublic.com