Pesto Party, Part II! Arugula Pesto
Arugula, or salad rocket as it’s known in Europe and the Mediterranean, is a peppery green that is in the same family as mustard and dandelion greens. You may be familiar with baby arugula, which is readily-available in pre-washed, bagged varieties in most grocery stores. However, in this case I used mature arugula, which has more of the pepper flavor I mention above. While you could use the baby variety, the mature arugula has a more distinct flavor profile and is a great match to the other ingredients in this versatile pesto version.
Servings Prep Time
1cup 10minutes
Servings Prep Time
1cup 10minutes
Ingredients
Instructions
Arugula Pesto
  1. Place the blade attachment in the food processor. Cut the stems off of the arugula. Rinse leaves well and pat dry with a paper towel.
  2. Place all of the ingredients in the food processor.
  3. Pulse until all of the ingredients are broken down and are mixed thoroughly. Scrape down sides so that mixture remains at the bottom of the processor.
  4. Place top back on processor and slowly drizzle in olive oil until a smooth texture results. Add salt & pepper to taste.
  5. Either serve immediately, or store in airtight container in refrigerator for up to a week. Or, place pesto into mini muffin tins and place in freezer for at least 3 hours, or overnight.
  6. Remove pesto “cubes” and place in airtight and freezer-friendly container and freeze for up to 4 months.
Toasted Walnuts
  1. To toast the walnuts (which I highly recommend, as it brings out the oils and more earthy flavor), spread evenly on a baking sheet, and toast in a preheated 400 degree oven for 5 minutes or until the walnuts begin to deepen in color, and you can smell the toasted oils.
Recipe Notes

Because pesto, at its core, is basically the same recipe over and over, the variations are minor but can have a huge impact.  In this case, the peppery arugula called for a nut that could stand up to that stronger flavor.  I went with walnuts, which have a different oil content than pine nuts, and have a woodsy flavor that goes brilliantly with the arugula.

Oh, and like any of the other pestos out there, this one freezes beautifully.  I use mini muffin tins in this case to freeze the pesto into perfect little cubes that make it easy to grab just enough for other recipes and uses throughout the year.

How do I use this tasty version?  I love it on fish, or tossed with rice or other grains.  Serve alongside grilled chicken, and you’ve got a Summer meal any time of year!  Hooray for year-round pesto!