The past couple of weeks I’ve been buying arugula instead of my usual spinach, I think I was a little bored of spinach and needed a new green…besides kale, of course. Last week I had a hard time using up all the arugula before it started to rot, spinach is a little heartier and keeps a little better. As a result I’ve been looking for ways to use it up before it expires. Pesto certainly isn’t the only way of using arugula but it is a delicious way!
Arugula pesto in the making.
Arugula Pesto Recipe
With a recipe like pesto I do not measure ingredients so the amounts are approximate, if you are unsure start with the lesser amount and add more according to your own taste. Also feel free to substitute or omit ingredients according to your own personal preferences. I used what inspired me and what I had on hand. My intention was for the arugula to be the focus of the pesto and didn’t want it over powered with other flavours.
4-6 cups arugula
1 large leaf of curly kale, ribbed, washed and torn into small pieces (optional)
1/4 cup raw almonds
1-2 tbsp tahini
zest of lemon -zest lemon before you juice it.
juice of half-1 lemon -see note above
2-3 garlic cloves, chopped
1/4-1/3 cup olive oil
1/4-1/2 tsp salt
1 tbsp nutritional yeast (optional)
Add raw almonds to the food processor and process a few seconds or a few pulses. Add arugula, kale, tahini, lemon zest and juice, garlic, 1/4 cup olive oil, 1/4 tsp salt, nutritional yeast. Process to until mixed. Scrape sides with spatula and taste test. Make any ingredient adjustments and process until desired consistency (scraping down the sides as necessary). I like mine smooth.
Peace and Love