Have you heard? I’m having a Pesto Party! I’m making pesto out of just about anything green I can get my hands on. Well, anything that is green and edible. What? You think all pesto has only basil as the green stuff in there? Think again, my friend. I have learned, and begun to practice, that one can make pesto out of just about anything. And I am embracing this concept by making pesto out of arugula today. So stand back while I get my pesto on!
Yesterday I rambled on about how much I used to HATE vegetables, especially all things green. I then confessed that I’ve expanded my horizons, and have begun to embrace the green-y goodness that awaits at the markets this time of year. And then, well, I admitted that I’d overdone my new-found love of green things by overbuying at the farmer’s market. I got overwhelmed by the sights and smells of the fresh produce laid out in stand after stand, and before I knew it I had a whole bushel full of various greens in my basket. Hey, don’t tell me it’s never happened to you!
And did I mention there are only 2 of us in the house? Whoops. It was time for some quick thinking about how to use the green basket of goodies before they went limp and wound up in the trash (and I don’t like to waste food, after all!)!
So yesterday was the basic, classic Basil Pesto (or Pesto Genovese, if you like to be fancy about it). Fresh, bright, clean flavors, ready for just about any use. Today, I decided I wanted something with a little bite to it. That meant that arugula was up to the plate (pun intended). This peppery, sharp green is perfect as a complement to pastas, stews, and even as a pizza topper (one of my favorite ways to use it, actually).
Give this one a try and let me know what you think! How else would you use this variation on a classic?