Recipe of the day…..arugula pesto

On Monday I got two beautiful bags of arugula in my produce basket (Sorry, I didn’t take any pictures this week 😦 ).   Since I am the only member of my family that enjoys arugula in my salad (It is too overpowering for everyone else) my thoughts immediately went to pesto.   I’ve seen arugula pesto recipes being made on food network before, and that sounded wonderful.  I was going to get up from my comfy couch and get on the computer to find a recipe, when my R brought the mail in and in it was this month’s Vegetarian Times magazine.   I opened it up, and what is the very first recipe I find?   You got it!  Arugula Pesto!   God is good!!!!   He knew just what I needed, just when I needed it!   Well, I’m preparing to head into the kitchen to make this peppery pesto, and wanted to share the recipe with you all……I will report on it tomorrow (I have bible study tonight, and I still have to go over the leader’s guide to prepare for tonight’s discussion time…..and YES, I’m procrastinating…..if you know me in real life, you know this is a real problem for me 😦 )

Arugula Pesto

From Vegetarian Times magazine, April 2008, page 38

Vegan,  Makes 1 1/4 cups, 30 minutes or fewer

1/2 cup sunflower seeds

4 cups arugula, heavy stems removed (from my produce basket…locally grown)

6 Tbsp. olive oil (I will use my locally grown and locally produced evoo)

2 Tbsp. fresh lemon juice (from my produce basket….locally grown)

2 cloves garlic, peeled (I’ll use 2 stems from the green garlic that I got at Farmer’s Market)

Toast sunflower seeds in dry skillet 3 minutes, or until lightly browned.   Transfer to food processor.  Add arugula, olive oil, lemon juice, and garlic and process until smooth.  Season with salt and pepper to taste.

To store it in the refrigerator, transfer to a tightly closing container and pour a film of olive oil over top to preserve it’s green color.

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1 Response to Recipe of the day…..arugula pesto

  1. Pingback: Lori4SquareMom’s Place » An update on the arugula pesto…

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