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Arugula Pesto

I'm harvesting arugula, garlic and parsley out of my spring garden.  It's the ideal time to make this tasty arugula pesto.

Arugula Pesto

Ingredients:
3 cups packed arugula
3 cloves of garlic
1/2 cup fresh flat leaf parsley
1/2 cup chopped, toasted walnuts
1/3 cup olive oil
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
 fresh ground black pepper to taste

Instructions:
Begin by dropping the garlic cloves into a food processor fitted with a metal blade. Whirl the garlic around for a few seconds to chop it up. This will save you from having to do it by hand.

Add toasted walnuts, arugula, parsley, and lemon juice to the food processor and run until all the ingredients are finely chopped.

With the motor running, drizzle the olive oil into the processor and run until blended and smooth.

Turn the food processor off and add the Parmesan cheese, salt and pepper. You may need to scrape down the sides at this point. Pulse the blade several times until all the ingredients are well incorporated.

Transfer pesto from the food processor to a serving dish. This will keep for about 5 days in the refrigerator. Store it in an airtight container to keep the arugula from turning an off color.
 

This article is brought to you by Bonnie Plants. To learn more about Bonnie Plants and information about growing herbs and vegetables visit www.BonniePlants.com.