Arugula Pesto

This is a perfect spring pesto. It has bright flavors, a little sweet, a little peppery from the arugula. It is a great springtime pesto because arugula is readily available in most markets. Of course you can try different herbs instead as well, or even a mix of herbs! Great on eggs, toast, potatoes, mixed with pasta, wherever you need a burst of flavor.

Makes about 1 cup

5 ounces Arugula (1 bag)

2 tablespoons pine nuts

1 garlic clove

1 lemon

2 ounces grated parmesan

salt to taste

1/4 cup olive oil (possibly more depending on desired consistency)

To Make:

In food processor (a blender would work as well) place arugula, pine nuts, garlic, juice from lemon, grated parmesan, pinch of salt. I start with a small amount of salt, you can add more later. You might have to add the arugula in batches. Pulse these ingredients a few times to get the volume down to get all the arugula in. Turn on food processor and slowly drizzle in the olive oil. Once combined and a consistency you like, taste and adjust seasoning.

This is one of those recipes that can change based on the ingredients. The olive oil might be a bit strong, or the parmesan was saltier. I always start with this base and adjust to my taste. Lastly, try not to over mix the pesto. If over mixed, that vibrant green color can get a bit dull. When you adjust with your ingredients a few pulses is all you need.

Put in sealed container (my favorite is a mason jar with lid). It will keep 1 week in the fridge.