Who would have thought that when you Google Arugula Pesto you will come up with 51,800 items that relate to it. All I wanted to know is are the properties of it similar to basil???!!! I think maybe I have mention before that I don't really pay very well attention to things and if there are too many directions in a recipe there is no way that I am going to get through it!!! Just me I guess. I am sure it all stems from the concentration issues but I hate to do things that are too complicated. Cooking should be simple if you have wonderful, fresh ingredients to work with and I did! While reading a couple of recipes for Arugula Pesto what I found is that it is definately more bitter than Basil Pesto so I needed to counteract that with something. Some of the people suggested walnuts??? instead of pine nuts??? I decided that I was just going to go by taste so this is what I ended up with!
It is wonderful, fresh tasting with a hint of bitterness that will go so well with pasta and on sandwiches. I have been freezing my pesto flat in a Ziploc freezer bag.
2 cups of fresh arugula
1/2 cup of freshly grated parmessan
1/3 cup of extra virgin olive oil
1/2 cup of toasted pine nuts (i just lightly toasted them in a dry pan)
6 garlic cloves (you can use less but I love garlic)
2 pinches of sea salt
Add arugula, Parmesan, toasted pine nuts, garlic,sea salt to the bowl of your food processor. Chop until well chopped and mixed. Add the Olive Oil slowly to the mixture. There you have it it Arugula Pesto!