Arugula Pesto is one of my favorite pestos to use with meats as well as many pasta dishes. This pesto is fantastic on red meats as well as fish. I like to make a batch of arugula pesto, put it in a squeeze bottle, and use it throughout the week in my favorited dishes. This week I plan to use it on my meatball sandwich, Venison Linguini, and my quail pizza.
Arugula is a peppery leaf that is easy to grow and it is packed full of vitamin C and anti-oxidants. Our garden is packed full this year of arugula and I am dreaming of new ways to use it. The smaller leaves of the arugula plant are much milder than the larger leaves and are very pleasing to eat raw in salads. The larger leaves are excellent for cooking in that they do not lose their flavor in the cooking process. You can cook them as you do spinach, but be careful to remove the hard stems. I do use the large leaves in salads, but mix them with sweeter lettuces such as Bibb lettuce to balance the pungency.
- 1/2 Cup walnuts
- 6 cloves garlic
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- 2 1/2 cups arugula
- 1/2 cup Romano cheese
- Toast nuts in a pan over medium high heat until lightly brown, or heat in a microwave for about 2 minutes.
- In a food processor fitted with the steel blade, place walnuts, garlic, salt, pepper, and arugula. Slowly feed olive il through feed tube of the processor and process until pureed.