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Recipe Share: Arugula Pesto

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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.

Arugula Pesto

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!

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