Many of us are chomping at the bit for basil season — I know I am! I can’t wait to get my fill of caprese salads, bruschetta, pastas, and anything and everything topped with fresh, homemade pesto. But, in the meantime, let’s spare ourselves the agony of counting the days until we have more basil than we know what to do with. Rather, make some pesto with a leafy green that’s actually in season. This recipe for arugula pesto will definitely knock your socks off!
You can certainly follow your favorite basil pesto recipe and substitute arugula for the basil. However, I found that, in the arugula pesto, I didn’t need as much garlic and pepper as I would use for basil pesto. Moreover, a spritz of lemon juice will nicely mask any unappealing grassy taste.
- 4 cups packed arugula (baby arugula is best here!)
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 1/4 cup Parmesan (optional)
- 1 garlic clove, peeled
- Salt and pepper to taste
- Lemon juice to taste
1. Place arugula, pine nuts, garlic and parmesan in a food processor. Blend until nearly smooth, adding the olive oil in gradually while it’s running.
2. Serve within a day at room temperature.
Recipe adapted from Bon Appetit.