Arugula PESTO

Baby Arugula is a long-awaited treat. In the cool weather of early spring These leaves are tender, and mild. When you’ve had your fill of salad, or the warm weather brings bigger, spicier leaves, turn these lovelies into pesto to dress veggies, meats, pizza and pasta 😊

1 cup Arugula leaves

6 Tbl. Olive Oil

1 large clove garlic (or substitute green garlic or garlic scapes)

¼ tsp. sea salt, and lemon juice to taste

3 Tbl. Pine Nuts, Almonds, or any nut combination, toasted

¼ cup grated Parmesan or other hard cheese

  1. In a food processor, combine the Arugula, oil, garlic, and salt and process until finely minced.

    Add the nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined.

  2. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

Alison Bjerke-Harvey