Arugula Pesto

Note/Suggestions: This is great tossed with pasta or as a condiment for chicken, turkey or fish. It is also great mixed into mayonnaise and used on sandwiches or as a dip for vegetables.

Ingredients:

  • 4 cups arugula leaves, washed and drained
  • ½ cup walnuts
  • ½ cup olive oil
  • ½ cup of shredded parmesan cheese
  • 3 cloves garlic
  • salt and pepper to taste

Equipment:

  • Food processor

Directions:

  1. Stuff all ingredients into the food processor and turn on. Let process until the pesto is smooth, stopping periodically to scrap down the sides. Tip: Add more oil as needed to get a smoother consistency.

Tip:  Store in an air tight container in the refrigerator for up to 3 days or freeze in a variety of sizes for use later.  Fill ice cube trays or muffin tins with pesto and cover with plastic wrap. Freeze overnight and then remove from trays (tins) and put in a freezer bag then back into freezer until needed. A regular muffin tin is 1/3 cup in volume, a large muffin tin is ¾ cup in volume, and an ice cube is ¼ cup in volume.