A few weeks ago, I had to fly to Florida unexpectedly due to a family member’s operation.  Before I left, I saw I still had some arugula in the fridge which would have been spoiled by the time I returned home from my trip.  So a few minutes before leaving for the airport, I decided to make pesto with the arugula and walnuts I had in the pantry.  The results were absolutely delicious!  I usually make the traditional basil/pine nuts pesto but why not give it a twist!  Arugula’s intense flavor makes this pesto a great alternative to spread on caprese (mozzarella and tomato) sandwiches, or to add to penne, spaghetti or gnocchi.  Also great on toast or crackers with crumbled goat cheese on top.  Mix with some cream cheese and you have a great dip.  In addition you can make flavored butter.  Fresh pesto keeps well in the fridge for over two weeks, just make sure you add a film of extra virgin olive oil on top so that the pesto stays green and doesn’t turn to black.

Enjoy!

Arugula-Walnut Pesto

Ingredients

4 hand-fulls of fresh arugula

3 large garlic cloves

1/2 cup shelled walnuts

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup grated parmesan cheese

1/2 cup extra virgin olive oil plus drizzle to create film on top to keep its nice green color

Procedure

1.  Put all ingredients except parmesan cheese and olive oil in food processor.  Pulse until coarsely chopped.

2.  Turn food processor on and start to add olive oil in a drizzle. Pour mixture into a bowl and mix with grated parmesan cheese using a spoon or a spatula.  Place in container and pour olive oil on top to create a protective top film so that the green leaves don’t turn to black.  Serve with favorite pasta, salad, sandwich, as a spread or to flavor butters and dips.