I’m a fan of big, bold flavors. I also really like layers of flavor that meld together to create the perfect bite. Which is one, among many, reasons why I love Arugula. It adds that extra little bit to a dish.
Arugula, more affectionately known as salad rocket, has pretty much been a staple in my foodie life ever since I realized that A) it’s awesome B) it’s a great addition to most meals and C) it’s pretty. It’s got a perfect peppery taste that does a good job of balancing heavier dishes with a light, refreshing bite. It’s delicious lightly dressed with lemon juice and a dash of salt but in this case, I used it as the main star to make pesto.
Why did I use it to make pesto? Besides the fact that I love to try new things in the kitchen, be adventurous and explore new flavor combinations, sometimes I buy too many groceries. Like too many as in enough to feed three families. Then I don’t always end up using everything before it goes bad. I know, it’s terrible. I’m working on it.
When such troubles occur, I take extra arugula that will potentially go bad and turn it into pesto as as not to waste it. I’m all about versatility.
So, this Arugula Pesto was born and it’s delicious and bam bam bam with flavor in your mouth. I like it as a spread on sandwiches, a topping on pizza or protein, or as a dip for veggies. It’s perfectly citrusy with a nice bite. Spread it on yo pizza, yo sandwich and yo face.
And don’t waste food. It’s sad.
- 4 cups fresh arugula
- 2 tablespoons minced garlic
- 1 cup olive oil
- juice of 1 lemon
- salt and pepper, to taste
- Put arugula, garlic, lemon juice and olive in food processor or blender. I used a magic bullet. Add salt and pepper to taste.