Do you hate when boxed lettuce, or more precisely- arugula goes bad sitting in the fridge? Me too! We love eating it but sometimes we can’t get through the whole lot before it starts to spoil. That is how this recipe came to be- an attempt to save the delicious arugula in a versatile way. Try roasting the nuts to release their aromatic aroma. We loved using this pesto on pasta (especially our homemade gnocchi) and our homemade pizzas. You can even freeze the pesto in ice cube containers and use it in recipes for weeks to come. Since this pesto is made with olive oil and nuts, it is packed with healthy oils.
Serves 20
arugula pesto
Ingredients:
4 cups arugula,
1/4 cup pine nuts,
1/2 cup olive oil,
1/2 cup grated Parmesan cheese,
2 cloves garlic,
juice of 1/2 a lemon,
1/4 tsp salt.
Instructions:
1.Whiz everything except the oil and cheese in a food processor until chopped.
2. Add the olive oil and cheese and pulse a few more times to mix.
