Arugula! Pesto! This rivals traditional basil pesto in my kitchen. But it’s a tight race. This year, I didn’t process nearly as much basil pesto as I have in other years. Instead, I replaced a few batches with arugula pesto. I can already taste the warm sandwiches, spread with a thick layer of tangy, spicy arugula. Or the occasional dollop (or two…) added to a hearty soup this winter.
4 cups loosely packed arugula
1/4 to 1/2 cup extra virgin olive oil
1/2 to 2 cups nuts. Walnuts, pecans, almonds, pine…the choice is yours!
3 cloves garlic, crushed
salt, to taste
parmesan cheese, to taste *
Layer ingredients in blender or food processor. Blend until smooth, adding more olive oil as moisture is needed.
* I add the parmesan just before eating, for a fresher taste.
Eat a batch fresh! This recipe also freezes well. One cup in a freezer bag smoothes out flat for stacking. Just break off as much or as little as you want for a slightly spicy addition to any recipe. Enjoy!