June 19, 2010

Arugula Pesto

What to do with all the crazy arugula that is is growing wild in my garden?  Pesto, of course.  Easy to make, yummy as a dip or pasta sauce, and you can freeze it too!

2 c. baby arugula
1/2 c. basil
1/2 c. toasted pinenuts (toast in frying pan on medium heat flipping every 30 seconds until fragrant and browned)
2 cloves garlic, peeled
2/3 c. olive oil
2/3 c. shredded parmesan
1 tsp. salt

Combine arugula, basil, nuts and garlic in food processor.  Process for 1 minute.  Add oil, process until blended.  Add cheese and salt.  Process until smooth.  Serve fresh, or refrigerate up to a week, or freeze for later!

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