Arugula Pesto

Arugula is always my first and last harvest in the garden

Ingredients

5 cups fresh Arugula (Pesto)

1/2 cup Extra Virgin Olive Oil

1 1/2 cup finely grated parmesan cheese

4 cloves garlic (or more, if you like)

Preparation

Put washed and salad spinner-dried arugula into food processor. Process using sharp blade, slowly adding 1/2 of the olive oil.  Peel garlic and chop in half, add to processor and process until finely chopped.  Add parmesan cheese to processor and process while slowly adding the remaining olvie oil.  The result will be a paste or pesto. Makes about 1 1/2 cups of pesto.  This recipe is easily doubled in one processor.  Best served on freshly cooked hot pasta.  It is also good as a topping for broiling oysters on the half shell-yum!

Notes from Liz
Pine nuts are a traditional part of pesto.  If you would like to add pine nuts, put 1/3 cup pine nuts in a coffee mug with a TBS of olive oil. Stir until well coated.  Place in microwave and heat for 30 seconds.  Check for "browning on the edges" and repeat if not yet toasted.  Add to processor and incorporate into pesto.

The pesto without pine nuts will store for 3-5 weeks in an air tight container in the refrigerator.  The pesto with pine nuts stores for about 5-10 days in an air tight container in the refrigerator. 

Pesto is great for a big family meal or just a few spoons for a single meal.