For me, nothing beats basil pesto, but arugula pesto comes a close second. Plus, farmer’s markets are bursting with fresh spring greens this time of year, so it’s a great time to try this recipe. It’s also an interesting way to use arugula in something other than just salads.
Arugula’s peppery tang mixes beautifully with olive oil, garlic and nuts. Serve on pasta, toasted baguette or freshly roasted new potatoes.
- 2 cups of packed arugula leaves
- 1/2 cup pine nuts (or a mix of walnut and pine nuts, or just straight walnuts)
- 1/2 cup Parmesan cheese
- 1/2 cup olive oil
- 4 garlic cloves, peeled and minced
- Salt to taste
Combine all ingredients in a food processor and mix until smooth. Store in the fridge in a jar, or freeze individual servings in ice cube trays and keep in the freezer.