arugula pesto

I got a couple pods of arugula seed and what do ya know? It grew. And so, I've had wild arugula in my garden and with the cooler weather coming, I decided it was time to use a lot of it and make some arugula pesto. I love arugula for it's bite and mustard-like taste. It's a great addition to many dishes and this pesto is a good one.

thanks, cooking light.

  • 1 tablespoon walnuts (or pine nuts)
  • 1 garlic clove, crushed
  • 2 cups loosely packed arugula
  • 2 cups loosely packed basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons grated fresh pecorino Romano cheese

1. Cook pasta- as much as you want- according to directions. Drain the pasta but keep a little bit of the water. Pasta water is excellent to put back into the pasta, just a little bit, if you need to make it more saucy. If you don't use all the pesto- freeze it in ice cube trays for perfect personalized pasta sauce whenever you want it!

2. Place 1 tablespoon nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.

3. Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.

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