Wild Arugula Pesto

  • wild arugula pesto

    I am not sure if I mentioned that I am taking over the school gardening program at my son’s elementary school. It’s a very exciting opportunity to combine all of my interests and contribute to the school in a meaningful way. There are 18 classes at the school and the goal is to get each class out working in the garden at least once throughout the school year. The gal who has been running the garden for the past 15 years has been kind enough to help me transition. We are getting ready to plant for the fall harvest and while we were doing so she told me about wild arugula pesto! We have an entire garden bed filled with wild arugula and it is kind of an amazing green in that it doesn’t bolt like lettuces and other greens. You can just cut the flowers off to encourage larger leaves. It will self seed if left alone which is why we now have wild arugula throughout the school garden! Wild arugula has a spicy taste to it and it is great in salads. I had never heard of using it for pesto so yesterday I gave it a try. It was delicious! Pesto is very easy to make in a food processor and I just threw mine together based on what I had on hand. I was told that cashews work great in place of pine nuts. I have not tried that yet but I intend to! Here’s the recipe I used:

    Wild Arugula Pesto:

    2 cups wild arugula leaves

    2 cloves garlic

    salt to taste

    3/4 cup Parmesan

    1/2 cup pine nuts

    1/2 cup olive oil

    Combine first 5 ingredients in food processor and pulse until fine consistency. Add in the olive oil to combine. Voila!

    Serve with crostini or toss it on fresh green beans like I did last night!

    July 9th, 2014 | girl has thyme | No Comments |

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