arugula pesto

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.