“Life expectancy would grow leaps and bounds if green vegetables smelled as good as bacon.”-Doug Larson

We have all done it. We are all guilty of buying (or growing) an abundance of leafy greens. So much in fact that they probably begin to wilt before you even start to make a dent in them. You are sneaking spinach into pasta sauce, making smoothies and eating so many salads that your skin begins to have a fresh, green glow when you are in direct sunlight. You may have even googled “How to bake a cake with kale”. We have all been there.

This week I did the exact same thing. I bought the biggest possible container of arugula for a mere $2.99 at Costco. At that price they are basically paying you to take it, it costs more to grow it in your own garden. We had it on pizza with company (if you have never had fresh arugula on pizza, you have never lived), I had it on chicken tacos, I ate salad after salad and still I had 3/4 of the container left. It was beginning to wilt mid week, right about the time that I had my absolute fill of delicious, peppery arugula and I decided something had to be done that didn’t involve my composting bin.

I made arugula pesto. We all know basil pesto is the bomb. It is easy to make, stores well and is delicious on pasta, pizza, burgers, eggs, cheese boards and basically anything savory you can think of. I have made it dozens of times with basil from the market or the garden but you need a lot of it, and it can be pricey. Arugula is not pricey, has a wonderful peppery flavor and it can do exactly what basil pesto can do but with an extra summery kick. Tonight I am putting my arugula pesto on portobello mushroom burgers and it is going to be divine. Find recipe and photos below! Happy saving your greens everyone!


Fresh Arugula Pesto!

You will need….

  • 2 packed cups of fresh arugula (it can be a little wilted, we don’t discriminate!)
  • 1-2 cloves of garlic (your call!)
  • Juice from 1/2 a lemon
  • Pinch of sea-salt
  • 1/4 cup of toasted pine nuts. I used 1/8 cup of pine nuts and 1/8 cup of toasted slivered almonds because that is what I had! Toast them at 350 for about 5 minutes on a baking sheet watching closely as to not over toast them. They should just get golden brown.
  • 1/2 cup of fresh Parmesan cheese (grated)
  • 1/2 cup olive oil

This is the best part. Toss all of the above in your food processor or blender minus the oil and blend for less than a minute until it is finely chopped but not ground to a pulp. Turn the processor back on and slowly drizzle the olive oil in. Now scrape the sides and do a little taste test. Add more lemon, salt or garlic as needed! Blend once more for a short period of time and tahhh-dahhh you are done. It keeps for weeks in the fridge in an air tight container. The oil may rise to the top but that is OK! Just let the pesto warm up to room temp and give it a good stir before you use it!



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