After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found wallowing myself in piles of fresh arugula. In my waste-not-want-not way, I was determined to use every last bit. Not tough to do!
Arugula is my all-time favorite green. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. Enjoy!
Yield: 1 cup
I made so much of this that I froze it in ice-cube trays and then popped the frozen cubes into a freezer bag. I simply thaw it when I want pesto for pasta, bruschetta, seafood, savory toasts, soup or sandwiches. So nice.
- 2 packed handfuls arugula
- 2 teaspoons minced garlic
- ½ cup grated Parmesan cheese
- ½ cup walnuts
- 1 tablespoon lemon juice
- salt to taste
- ½ cup olive oil
- Add arugula, garlic, cheese, walnuts, lemon juice and a healthy pinch of salt to the food processor. Process to puree, scraping down the sides of the bowl as required.
- With the processor on, slowly add the olive oil until fully incorporated. Add more salt to taste.