Friend Jette, who grows organic veggies recently gifted me with, what I called a ‘shitload’ of arugula, of course she calls is rocket, what with being all British and everything. You’ll have to ask her for yourselves why it’s called rocket! Anyway, when I exclaimed that I’d never be able to use that much arugula, she said something to the effect of oh shut up and make pesto and freeze it! cheeky girl!
So I did make arugula pesto and oh my gosh – it’s so fricking good I am eating it on crackers like a dip!
For my arugula pesto
2 monster handfulls of clean fresh arugula
3 large cloves of peeled garlic
1/2 tsp salt
1 c pecans, you could use walnuts, pine nuts, whatever nuts you fancy…
1/3 c parmesan cheese
olive oil, probably 1/2 – 3/4 cup
I’m not good about actually measuring things!
This stuff will be fabulous over pasta!
Now I’ve decided to make arugula chimichurri and spoon it over grilled tofu with julienne carrots for dinner, zowee wowee!