Have an abundance of arugula? A great way to use it up is by making an arugula pesto.
By the way, gardeners out there, if you ever plant arugula, be warned, it grows like a weed! (Hence our need to make pesto.)
To make this pesto I used mature arugula from our garden (though you could use baby arugula too, it just isn't as strong.)
I tried making it with both walnuts and pine nuts and strongly prefer this pesto with walnuts. The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.
I've made pesto both with mortar and pestle and with a food processor. The food processor method is definitely easier but the mortar method produces larger pieces of the arugula.
I prefer a mild garlic flavor that you can achieve by using roasted garlic. The 1/2 raw garlic clove is added for a little kicker. The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicky. Using roasted garlic is a great way to still have the garlic flavor but without the intensity.
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of shelled walnuts
- 1/2 cup fresh Parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/2 garlic clove peeled and minced
- 1/2 teaspoon salt
Brown the garlic:
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts:
Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Process in food processor:
(the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.3b Use Mortar and pestle
Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Adjust to taste:
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Pesto de Roquette et Pesto Rouge from Clotilde of Chocolate and Zucchini