Author Notes: Each spring the arugula in our garden is ready for harvesting first and so begins arugula season. The arugula is bountiful all summer long and lasts deep into the fall. So for obvious reasons arugula is a big part of my recipe repertoire. You can make pizzas, pasta, and pasta salads with this pesto. I have tossed it along with roasted potatoes and onions for a bright and tasty side and have even used it as a dip with crackers. Enjoy. —Lkw1080
Makes: about 1 cup of pesto
Ingredients
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4-5
cups Packed arugula
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1/2
cup Cashews or pine nuts, walnuts, pecans (nuts are completely optional if you are nut-free)
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1/4
cup Packed shredded parmesean cheese
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3
Garlic cloves
-
1/2
cup Olive oil
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Salt and pepper to taste
In This Recipe
Directions
- Combine all ingredients except the olive oil in your food processor or blender and process/blend.
- Slowly add the olive oil while the machine is running and process to your desired consistency. I like it a little chunky.
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