One of the pleasures of a summer herb garden is growing a batch of arugula. I know, I know, you can get it triple washed, bagged, and ready to use, so why bother? Well, for one thing, arugula grows really well from seed and just as easily “goes to seed”…but, in between it flowers and, yes, you should plant some arugula simply to enjoy the flowers, which, as in all cruciferous are in the shape of the cross (hence, cruciferous!).
Arugula pesto is an adaptation of Ligurian pesto. You could grind up the ingredients with a mortar and pestle, but using a food processor is much more practical!
Arugula is part of the cruciferous family. Its flower is in the shape of a cross.
- 3 cups packed arugula (about 3/4 pound), washed well and spun dry
- 1/3 cup pine nuts, toasted golden and cooled
- 1/2 cup freshly grated Parmesan cheese
- 1/2-teaspoon salt
- 1 large garlic clove, chopped
- 3 tablespoons olive oil
- Place the arugula ad the pine nuts in the bowl of a food processor. Pulse several times, perhaps scraping down the mixture with a spatula several times as you process this pesto.
- Add the Parmesan chesse, the the chopped garlic, and salt. Pulse some more, to mix well.
- Slowly add the olive oil. The mixture should emulsify somewhat. Scrape the sides of the food processor bowl, and mix well.