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?
| Servings | Prep Time |
| 1 cup | 10 minutes |
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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.
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- 1 large bunch fresh arugula leaves (about 2 cups)
- 1/2 cup freshly shredded parmesan cheese
- 4 cloves garlic, minced
- 1/2 cup toasted walnuts (see note below)
- 1/3 cup extra virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 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.
- Place all of the ingredients in the food processor.
- 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.
- Place top back on processor and slowly drizzle in olive oil until a smooth texture results. Add salt & pepper to taste.
- 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.
- Remove pesto "cubes" and place in airtight and freezer-friendly container and freeze for up to 4 months.
- 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.
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!
I’ve made spinach and kale pesto. I think arugula pretty much had to be next right 🙂 this sounds awesome
Love arugula and arugula pesto especially. What a great idea to freeze it in easily usable portions. I’ll try that. 🙂
I love pesto and I LOVE arugula! This is a match made in heaven! I’m also digging the walnuts in here!
I love the idea of freezing it to use later! Arugala makes a lovely pesto 🙂
I love how you use walnuts instead of pine nuts in your pesto! This looks and sounds amazing! Time to buy some arugula!
I like using different nuts since pine nuts are so darned expensive! And the variation on flavors is fun to play with. :o)