Last week was the first time I have ever tried arugula. It was on sale for $0.89 at the store so I decided to give it a try. It has a lovely, somewhat mustard-y bite to it. It's quite unique and delicious. It gives traditional pesto a very unusual and tasty twist.
5 c. loosely packed arugula
1/2 c. parmesan cheese
1/2 c. toasted walnuts (toast in a skillet over medium-high heat for about 5 minutes, tossing occasionally)
3 cloves garlic
1/3 c. olive oil
salt and pepper
In a food processor, combine all ingredients except oil and salt & pepper.
While food processor is running, add olive oil in a steady stream.
Season with salt and pepper and viola!
Store pesto in the fridge.
It's a wonderful on sandwiches, breads, veggies, pasta, or in soup. Today I used this pesto to make Tomato & Feta Crostini.
I spread the Arugula Pesto on baguette slices, added sliced tomatoes, crumbled feta, and cracked black pepper. Delightful!