Confession: I’m a pesto fanatic, but I had never actually made my own until recently. I was intrigued by Barbara Kingsolver’s method of making pesto in bulk in Animal, Vegetable, Miracle (which Lesley kindly shipped to me from Bordeaux!). However, my baby basil plant isn’t nearly big enough to produce mass quantities of pesto, so I was stumped.
Then I ran across arugula pesto. By now you all know I love arugula (see arugula pasta salad), and I thought it would be the perfect springtime green to incorporate in my pesto. I searched around until I found this recipe for arugula walnut pesto. The author, Elise of Simply Recipes, felt like walnuts complemented the arugula better than pine nuts, which was fine with me because walnuts are much less expensive!
- 4 cups of packed arugula leaves, stems removed
- 1 cup of shelled walnuts
- 1 cup freshly grated Parmesan cheese
- 1 cup extra virgin olive oil
- 12 garlic cloves, unpeeled
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt
- Cracked black pepper, to taste
- ½ to 1 full lemon, squeezed