In the Spring when the arugula is growing like crazy, I love making up a batch of arugula pesto. It can be eaten fresh, or, left-overs can be frozen in an ice cube tray for later use. Just empty the frozen cubes into a freezer bag and use as individual portions.
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of almonds
- 1 tsp capers
- 1/2 teaspoon salt
- 4 garlic cloves, skins on
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh Parmesan cheese
Brown the garlic in a skillet over medium high heat until the garlic begins to brown. Remove from heat, cool and peel off the skins.
Toast the almonds in a pan over medium heat, stirring constantly, for about 5 minutes until lightly brown,.
Combine the arugula, salt, almonds, garlic, capers and salt in a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Serve on pasta, toast or as a sandwich spread.