Did you bring some fresh arugula home from a farmers’s market this past weekend? It is easy to find this peppery green this time of year. We all know it’s important to keep leafy greens in our diets, but if you’re getting tired of kale and spinach, it might be time to try arugula! One of my favorite ways to enjoy arugula is Arugula Salad with Roasted Beets. And recently, my family and I have found Arugula Walnut Pesto. YUM! It has a depth of flavor that works well with pasta. I hope you find arugula something to enjoy this season!
Arugula-Walnut Pesto (adapted from Fresh Cooking 2012)
4 ounces arugula (5 cups, lightly packed)
1/2 cup graded Parmigiano-Reggiano
1/2 cup walnuts, toasted
2 tablespoons fresh lemon juice
1 clove garlic
1/2 teaspoon salt
1/3-1/2 cup EVOO
In a food processor, pulse arugula briefly until volume is significantly reduced. Add cheese, lemon juice, garlic and salt. Blend with arugula. Process until finely ground, about 1 minute. Drizzle oil while processing to incorporate and continue until the mixture is smooth. Season to taste. Enjoy!