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Arugula Pesto



It is such a treat to have two complete growing seasons in Texas. While half the nation is frozen under, we get to enjoy a winter garden complete with lots of leafy greens like arugula. Here is one way to get a taste of summer in the middle of winter, while still eating local.


Arugula Pesto
Earthbound Organics

4 cloves garlic (peeled)
2 tablespoons toasted pine nuts
1/4 teaspoon salt
4 cups packed arugula (about 4 ounces)
2 1/2 tablespoons lemon juice
1/4 cup grated parmesan Asiago, or Pecorino Romano
1/3 cup extra-virgin olive oil

Place the garlic, pine nuts, and salt in the bowl of a food processor and pulse to chop roughly. Add the arugula, lemon juice, and cheese, and purée until smooth. With the machine running, add the olive oil in a slow, steady stream. Taste and add more salt if desired.

Transfer the pesto to a clean container, cover, and store in the refrigerator for up to 1 week.
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