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.
