Last week I showed you how to prep your greens for storage. This week I am going to show you how to use up some of those greens! Pesto is a delicious way to use up a mountain of arugula, and sneak some greens into your day. This pesto has a different flavor than your traditional basil pesto. Because it is made out of arugula it does have a bit of a bite. I counter that with fresh lemon juice and a bit of sugar. Taste as you go, and keep adding until you have the flavor that you want. If it gets too tart, add more cheese and oil. I don’t give exact measurements here, so you can totally cater this to your tastes. If you have kids, they can help grate the cheese, turn the food processor on and off, and taste test!
1 clove garlic
Good quality olive oil
1 Cup Parmesan cheese
Fresh lemon juice (have 2 lemons on hand)
Granulated sugar (start by adding just a pinch, and go from there)
1/3 Pine nuts (optional)
Start by adding your garlic and arugula to the food processor. I usually have to pulse a few times as I go to make room for it all. If you need to do this, add a drizzle of oil as you go to help your food processor out a bit. Once you have all of your arugula in, add 1/2 cup of cheese, a pinch of sugar, the juice of 1 lemon, and the pine nuts if using, and turn the food processor on. Drizzle in your olive oil while the processor runs, until you get the right consistency. Once your desired consistency is achieved, taste and adjust as needed. If the bite of the arugula is too strong start by adding sugar and lemon juice. Then balance that out as needed with oil and cheese. Once you get the right flavor you will know! This is a great way to practice trusting your instincts!
Toss this pesto over pasta, and pair with a simple salad. You have a gourmet meal on your hands!