I adore pesto. What’s not to love, right? I especially love it because it’s so versatile. It’s a great veggie dip, pizza sauce, pasta sauce, sandwich spread, salad dressing, Jessica even put it on Mac and Cheese. Not only can you use it 16, 285 ways, you can also make it 16, 285 ways. Various herbs, cheeses, toasted nuts, etc. Did you know you can use greens too? No kidding. I used arugula for this one. You are smart so you probably already knew that just by the title.
Anyway, this is my new favorite pesto. Arugula is a perfect pair for the awesome garlic-y goodness that pesto already possesses. I think a little lemon juice would send this over. the. top. I spread a little on a Trader Joe’s veggie burger (with which, I’m OBSESSED) for a quick Saturday lunch, and then smothered some gnocchi in it the next day. Both ways it was incredible.
Also, did you know you can make pesto with an immersion blender? I got a new one for Christmas so I’ve been using it for almost everything. It works, and is much less of a mess than using a food processor. I’m in love with my new kitchen tool!
Arugula Pesto Recipe
Yield: 2 cups
Classic pesto kicked up with some spicy arugula.
2 cups fresh arugula, packed
2 large cloves garlic, peeled
2 Tbs. toasted walnuts
1/2 cup olive oil
1/2 tsp. salt, more or less as needed
1/2 tsp. pepper, more or less as needed
1/2 cup Parmesan cheese
Combine arugula, garlic and walnuts in a food processor. Add half of the olive oil and pulse to begin processing. Continue to process on medium speed while streaming in the rest of the olive oil. Season with salt and pepper and then stir in Parmesan cheese.
To toast the walnuts, place the walnuts in a small pan over medium heat. Allow them to toast, shaking the pan often. Your nose will tell you when they are done, but watch closely, they burn easily!
If you prefer a stronger garlic flavor, add more cloves.
Slightly adapted from Simply Recipes