Arugula Rocket pesto

I planted a row of mixed salad greens from seed. The only thing that sprouted was this arugula. So now I have a 6 foot row of arugula. This is what it looks like. It has an flavor that you either love or hate.

 

Harvest 2-4 lightly packed cups worth. Wash well and blanch in boiling water for about 20 seconds then plunge into an ice bath to help set the nice green color. Give it a spin in a salad spinner to dry as much as you can.

You could use pine nuts but  walnuts work well 

In a dry pan toast 6 cloves garlic about 10 min. Let cool then peal add 2 raw cloves of garlic pealed to the pile.

Toast 1/2 Cup nuts in dry pan.

In food processor add nuts, garlic, blanched arugula, and salt. Pulse while pouring in 1/2 Cup of olive oil  when done put into bowl and add 1 cup parmesan cheese. Mix by hand to incorporate and taste.

I had to try it on sourdough!

With some cheese it was awesome! Next we will try it on pizza or pasta! 

Arugula Pesto

2 cups arugula leaves, stems removed

1/2 cup walnuts or pine nuts

1 cup parmesan cheese

1/2 cup olive oil, more if needed

2 cloves garlic raw

6 cloves garlic toasted

1/2 teaspoon salt

1 teaspoon lemon juice

Pesto depends on what ingredients you have to use. The strength of the flavor of arugula can vary quite a bit depending on season and how large it is. So taste the greens, and at the point you add cheese. Adjust with more oil, salt, cheese to taste.