There is nothing better than a fresh pesto sauce. If you are a fan of basil pesto, then you must take a chance on this recipe for arugula pesto. The strong flavors of the arugula really shine through and make this sauce pack a big punch. After receiving a fresh bunch of arugula in my crop share, I knew this was a great way to use it up. Pesto is very versatile and can be used in so many ways from pasta to vegetables. Check back later in the week for a few ways I used my arugula pesto.
Recipe yields about 2 cups
4 cups arugula
6-7 cloves of garlic
1 cup extra virgin olive oil
1 cup grated Parmesan cheese
1/2 cup pine nuts
Salt & freshly ground black pepper, to taste
Rinse the arugula well. Often times, there is a lot of dirt in between the leaves. Spin and dry it well.
Add the pine nuts to a skillet and toast over medium high heat until browned and fragrant.
Add pine nuts, grated cheese, salt and pepper, arugula and oil to a food processor.
Mix until all ingredients are combined into a smooth paste.
Taste and add more salt or pepper as necessary. This pesto stores well in a well sealed container for a week in the refrigerator. You can also freeze it for up to 2-3 months. Serve over pasta, with chicken or vegetables. It also makes a great spread over toast. Enjoy!