Sunday, September 9, 2012

Arugula Pesto(ish)

With our crop of arugula going strong, I decided to use some of it to make a pesto, of sorts. I say, of sorts, because while it contains pretty much all the ingredients of a typical pesto recipe, it’s been tough finding pine nuts or even walnuts to add to the mixture. But not one to be deterred by that small detail, and having used this same method for some of our basil, I forged ahead because this mixture couldn't be any simpler to make.

First, I picked and rinsed a bunch of arugula leaves. 

Because the stems can sometimes impart a bitter taste, I stripped the leaves from the stems and tossed them, along with some chopped garlic, into the food processor.

After that, I grated a healthy cup worth of Parmesean and tossed that in.

Then all you need to do is snap on the lid and pour in some olive oil until it's about just short of being a puree.

Voila! A lovely mixture that can be schmeared on sandwiches, used over pasta, folded into mayo, dolloped on top of pizza, you name it.


  1. Elizabeth,

    Your herbs are looking good. I can't wait till Dianna gets ours up and running.

    Along that line, have you run across a local (or Belize) garden planting guide or chart?

    Nice job on the blog. I like reading it.


  2. Hi Dave,
    Glad you like the blog. The only planting guide I've been able to locate is on a site called, Western Belize Happenings:

    Maybe Atlantis Gardens has some tips as well. Will try to remember to stop in the next time we're up that way.