Tag Archives: arugula

Arugula Pesto

If you are a reader of my blog, it is no secret I love pesto.  Pesto is easy, it’s a much better alternative for sandwiches than mayo and it melts like butter and makes pasta amazing.  If I have it, I put pesto on everything.

I picked up a gorgeous bunch of arugula at the farmer’s market and knew exactly what I was going to do with it.  I haven’t had pesto all winter.  I refuse to use jarred pesto.  I don’t say that as a food snob, but nothing beats freshly made pesto.

Pesto consists of five main ingredients: A leafy green (normally basil, but I have used kale and arugula), a (for me) toasted nut of some kind, grated hard cheese, garlic and oil. There really aren’t exact measurements with pesto, to me at least.  I just take what I have and throw in an amount to my liking.

This is what I used for this batch of pesto:

  • 1 large bunch of arugula
  • 3 garlic cloves
  • Any nut of your choosing (toasted or nontoasted)
  • Roasted walnut oil (courtesy of Oro di Oliva)
  • A handful of shredded Parmesan/Romano cheese

For this batch of pesto I toasted up some bottom-of-the-bag nuts; You know that less than a handful of nuts you save in your pantry for God knows what.  I used pine nuts, slivered almonds and walnuts.  I upped the ante on the nut profile and used some roasted walnut oil in place of olive oil.  Talk about incredible, wow!

Put everything into a food processor or blender (except oil) and pulse until everything is well chopped and blended together.

Slowly pour in oil until you get the consistency you desire.  Season with salt and pepper if you want.

Store in a container and refrigerate until ready to use.

My suggestions:

  • Tossed with warm pasta and a little bit of the pasta water and covered with grated Parmesan
  • As a sandwich spread instead of mayo or mustard
  • Spooned over warm roasted potatoes

I’d love to hear how you use pesto.

Leave a comment

Posted by on June 17, 2012 in Uncategorized


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Arugula Pesto

In case you haven’t noticed, I like pesto.  Pesto is so easy to make and so versatile.  I use pesto for just about anything. I love to use it on my sandwiches in place of mayo or mustard.  Tonight I put some on top of steaming hot pasta. Yum.

I had some pepitas hanging around and decided to you those instead of traditional pine nuts or walnuts. They brought a delicate nuttiness to the pesto that I found very appealing.

The recipe is so easy. I don’t think you can have pesto fail.


  • 1 nice handful of fresh arugula
  • 2 cloves garlic
  • 1/4 – 1/2 c grated parmesan cheese (depending how dominate in flavor you want the cheese)
  • 1/2 c pepitas (it was what I had left in the bag and the flavor did not overpower at all, very subtle)
  • S & P to taste
  • Olive oil (drizzle enough to get a consistency that you like)

In a food processor combine the arugula, cheese, garlic, salt, pepper, pepitas and pulse until finely chopped and well combined.

Drizzle in olive oil until desired consistency.  That’s it! You can use as little or as much of any of the ingredients and still have outstanding pesto.

Store unused pesto in the refrigerator. It will keep for a week.




Posted by on October 15, 2010 in Uncategorized


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Cheesy Spaghetti Squash w/ Chick Peas & Arugula

I seriously have fallen in love with squash. I get picture perfect squash in my CSA boxes and I love it.  This week I received a beautiful spaghetti squash.

I love the versatility of squash. You can do just about anything with it.

Tonight I came home starved. I decided to steam the spaghetti squash in the microwave then sautee it on the stove with the arugula and tomatoes that were also in my box.  I threw in some chick peas to sneak in a little protein as well.  I brought it all together with a generous handful of fresh grated parmesan cheese.  Perfect!

This was amazing. I waited until the last minute to add the arugula and tomatoes as to keep their color and shape. It really helped keep the peppery bite of arugula in tact.


  • 1 spaghetti squah, but in half and seeded
  • 1/4 c water
  • 1 good handful of arugula
  • 1/2 can of chick peas, drained
  • 2 cloves garlic, finely chopped
  • 6 cherry tomatoes, halved
  • 1.5 tablespoons olive oil
  • 3/4 c fresh grated Parmesan cheese
  • S & P to taste

Put the squash in a microwave save dish and add water. Cover with plastic wrap and microwave on high until fork tender (about 15 mins). Set aside and let cool.

In a deep skillet sautee the garlic in olive oil until fragrant. Don’t burn the garlic, it will taste bitter.

Add the chick peas and sautee until beans are warmed through.  Add squash, arugula  and tomatoes.  Sautee until warmed through.

Add cheese.  Continue to cook until cheese melts. You will see lovely strings of Parmesan when you stir it around.

Serve and enjoy!

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Posted by on October 1, 2010 in Uncategorized


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Pancetta, Waido, Arugula, Tomato Sandwich w/ Green Garlic Aioli


I took the classic BLT and gave it a makeover.  I was inspired by a recipe I found at epicurious.  I made my own green garlic aioli (more on that later).  Instead of bacon and lettuce, I opted for pancetta and the awesome waido and arugula I had gotten in my CSA box this week from HighCross Farm.

Pancetta comes from the belly of the pig and is usually cured rather than smoked like it’s cousin bacon.  I find pancetta to be less salty than supermarket bacon.

The pancetta coupled with the arugual/waido, topped off the the green garlic aioli is out of this world.  After you make this sandwich you will never go back to the old-school BLT.


Green Garlic Aioli:

  • 1/4 c chopped green garlic (white and green parts0
  • 1 large egg
  • 1 teasponn dijon mustard
  • 1 1/3 c vegetable oil
  • 1 tablespoon fresh lemon juice
  • S & P to taste

Sandwich supplies:

  • 1 loaf of brioche or Italian bread (today I used Italian bread), toasted
  • 1 beefsteak tomato cut into 1/4 ince rounds
  • pancetta (place on cookie sheet and bake at 450 until crispy.  It does not take long, keep an eye on it)
  • waido and arugula leaves, washed and dried.

In a blender or food processor mix the egg, green garlic and mustard until it’s pretty much the same consistancy (It won’t be silky smooth, you will have nice little chunks of green garlic..mmm).

Slooooowly drizzle in the oil and let mix for about 3 minutes.  You will notice it getting quite thick.  Add the lemon juice and mix until it is all blended well.

It should look something like this:


This picture doesn’t do it justice.  It comes out a beautiful pale green color.

Put into a serving container and salt and pepper to your taste.  Store in the refrigerator until ready to use.  It is so good.

To assemble:

  • Spread some aioli on one side of each piece of toasted bread
  • Add the waido and arugula
  • Add the tomato
  • Add the pancetta
  • Top with the other slice of breat

Grab a cold one and enjoy!


Posted by on June 13, 2009 in aioli, green garlic, sandwich, waido


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