Arugula Pesto

Use the arugula from this week's market bag to create a vibrant pesto, a peppery alternative to the classic basil version. Choose a nut of your preference: pine nuts for a rich and buttery flavor, walnuts for a slightly earthy, nutty taste, or cashews for a creamier, milder version. The pesto works great with pasta, on sandwiches or pizzas, with roasted vegetables, or grilled chicken, and keeps well in an airtight container in the fridge.

Ingredients:

-        2 cups fresh arugula leaves

-        ½ cup nuts (choose one):

-        ½ cup freshly grated Parmesan 

-        2 cloves garlic, peeled

-        ½ cup extra virgin olive oil

-        Zest of 1 lemon

-        Juice of ½ lemon

-        Salt and pepper, to taste

-        A pinch of red pepper flakes (optional for a little heat)

Instructions:

1.      Toast the nuts:

-        In a dry skillet over medium heat, lightly toast your choice of nuts for 3 - 5 minutes, stirring frequently, until fragrant and golden brown. Let them cool slightly before using.

2.      Prepare the pesto:

-        In a pestle and mortar, food processor, or blender, combine the arugula, toasted nuts, Parmesan, garlic, lemon zest, and lemon juice. 

-        Pulse a few times to combine.

3.      Add olive oil:

-        If using a food processor, slowly stream in the olive oil while it's running until the mixture is smooth and well-combined. If using a pestle and mortar, gradually add the olive oil a little at a time, grinding and mixing until smooth. You can add more olive oil or a splash of water if you prefer a thinner consistency.

4.      Season:

-        Taste the pesto and add salt, pepper, or more lemon juice as needed. If you like a bit of spice, sprinkle in some red pepper flakes.

Bon appétit.

Forough & Le Bon Nosh Team