Arugula pesto has become one of my favorite pestos to serve with meats as well as many pasta dishes. This pesto is fantastic on red meats as well as fish.
What is arugula?
Arugula is a peppery leaf that is easy to grow. It is also highly nutritious: it contains vitamin C and antioxidants. Our garden is packed full this year of arugula, and I have been dreaming up new ways to use it. Enter arugula pesto!
You may think of arugula as an extra pungent green. However, the smaller leaves of the plant are much milder than the larger leaves and are very pleasing to eat raw in salads.
The larger leaves are excellent for cooking because they do not lose their flavor in the cooking process. You can cook them as you do spinach, but be careful to remove the hard stems. Sometimes I do use the large leaves in salads, but I mix them with sweeter lettuces such as Bibb lettuce to balance the pungency.
I like to make a batch of arugula pesto, put it in a squeeze bottle, and use it throughout the week in my favorite dishes. This week I plan to use it on my meatball sandwich, Venison Linguini, and my Rustic Quail Pizza.
How to Make Arugula Pesto
Follow the simple recipe below to make delicious, versatile arugula pesto.
I like to make a batch of arugula pesto, put it in a squeeze bottle, and use it throughout the week in my favorited dishes.