During the summer, the arugula takes over our garden. We view it as an invasive but tasty weed. We use as much of it as possible by grinding it into an aromatic and intense pesto, which we freeze in case of an emergency pasta sauce shortage.
- 1/2 lb. garden arugula
- 1 1/2 Tbsp. salt
- 1 Tbsp. brown sugar or honey
- 1 Tbsp. red wine vinegar
- 4 roasted red peppers
- 1 cup toasted piñon nuts
- 1 cup toasted pepitas
- 1 cup olive oil
Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.
Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor.
Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.