I love Arugula…and I'm the only one around here who does! I love it's peppery, spicy bite, even though sometimes it may burn a bit, it's a good burn. As my wee crop dwindles with summer approaching, I plucked tons of it, and decided to make Arugula Pesto. It is delicious, so I thought I'd share, in case you've never made it before, and are a fan of the potent leafy green. It's actually not so potent in the pesto. It just leaves a hint of peppery-ness, and I think it rivals regular old basil pesto.
(adapted from Michael Chiarello's recipe on foodnetwork.com)
3-4 cloves garlic, roughly chopped
1/4-1/2 C olive oil
3 Tbsp walnuts
1/4 C freshly grated parmesan (optional…sometimes I skip the cheese)
1 tsp freshly squeezed lemon juice
salt & pepper