Arugula is growing like gangbusters & I can't keep up! Instead of tossing it in salads, I blitzed it up in the food processor & made pesto.
Ingredients:
- 4-6 cups of arugula
- 1/2 - 3/4 cup of grated Parmigiano Reggiano
- 1-2 garlic cloves
- 1/2 cup of walnuts or pinenuts
- 1 bunch of chives
- juice of 1/2 a lemon
- 1/4-1/2 cup of olive oil
Method - individually blitz the cheese, walnuts & garlic. - combine the first 6 ingredients into the food processor & blitz while slowly incorporating the olive oil. - salt & pepper to taste - serve over pasta or roasted veggies
Although arugula has a peppery punch, the pesto can be a little flat. That's why I added the chives & lemon. I have a feeling that most of our pestos will be basil-based this year, but I love making them with cilantro & chives too.
Our dinner was fantastic with the arugula pesto. What are you doing with the greens in your garden?