Arugula Pesto

Arugula Pesto

Another great use for leftover hearty greens that you are afraid you can’t use before they go bad.  You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens, nuts and cheese (or none) that you have on hand.  Great as a dip with fresh vegetables, on bread, tossed with warm pasta, potatoes or rice.  I also love this drizzled on grilled fish. 

Arugula Pesto

4 cups or large handfuls arugula, spinach, chard, kale or a mixture of hearty greens

5-7 garlic cloves, peeled

1/2 cup nuts of choice, toasted and cooled

1/2-3/4 cup grated semi hard cheese of choice-Parmesan, Pecorino, Asiago, are all good choices

1/4 cup lemon and or lime juice

1/2-3/4 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup-3/4 cup good quality olive oil

 

Place all ingredients in the bowl of a food processor except olive oil.  Blend until smooth but still a bit grainy.  With the motor running, slowly add the olive oil and pulse 10-12 times.

Store in a covered jar in the refrigerator for a couple of weeks.

Great on pasta, as a dip with bread or fresh vegetables. Toss with warm potatoes or rice; drizzle on pizza.