My box from last week's CSA had a huge a bunch of arugula in it, and to be honest I didn't want to put it in a salad. So I googled recipes for arugula and discovered you could make pesto out of it! Since I am dairy free I scooped some out for me into a separate container before adding the cheese and put it "plain" on my gluten free pasta. This was a big hit with the accountant and Olivia!
Ingredients: 2 cups of packed organic arugula leaves, stems removed
3/4 cup of organic raw shelled walnuts (trader joe's)
3/4 cup of Parmesan cheese (organic from local coop)
1/2 cup of organic extra virgin olive oil (costco)
10 cloves of garlic, peeled
1 tsp of sea salt (if using regular salt only 1/2 tsp)
Noodles of your choice (1 pound)
Optional: 1 pound of organic ground chicken
1 yellow onion
pepper and basil
Brown the garlic cloves in a skillet over medium heat until garlic is lightly browned. With the garlic add in walnuts and lightly brown for a roasted flavor. While you are browning place your water on to boil and cook noodles of your choice according to directions.
Meanwhile in a food processor place the arugula, and salt. Blend until chopped. Then add in the garlic, walnuts and slowly add olive oil. Pulse til texture is to your satisfaction. Remove from processor and stir in Parmesan cheese.
I cooked up some ground organic chicken (freezer section Fred Meyers, on sale this week.), onion, and organic peppers to add to the pasta. This is optional. Season with pepper and basil.