I don’t know about you, but if your arugula has gone to seed like mine, try whipping up a batch of arugula pesto. You can use any ingredients you would in traditional pesto, substituting the basil for arugula. (I still like to put in a few sprigs of basil, though, for added flavor)
The basics are fairly simple. In a blender, mix:
approx. two cups of fresh arugula
1/2 cup olive oil
To taste, you can add:
Grated parmesan cheese
Sun dried tomatos
The possibilities are endless! If you[re making this for guests, you can even garnish with the edible arugula flowers for a million dollar look on a dime.
Just like the ingredients, there are tons of variations on how to serve arugula pesto. Try it as a spread on crackers, as a veggie dip, on sandwiches instead of mustard or mayo, or as the dressing on a pasta, bean or greens salads.