You don't have to have basil to make great pesto! This pesto is slightly more textured than regular pesto because the arugula leaves break down differently than basil. But honestly, I may like it better. Also arugula is available year-round, where as large bunches of basil isn't.
Give this a shot! It's terrific on bread, pasta, sandwiches, roasted veggies, Bob's your uncle.
"I used whole walnuts, but if you prefer the flavor of pine nuts, go for it."
Notes: Recipe easily doubled or tripled. Go easy on the salt if doing a larger batch, taste as you go.
Ingredients: 2 cups wild arugula, 1/3 cup grated Parmesan cheese, 1/3 cup plus 1 tbsp. extra-virgin olive oil, 1/4-1/2 tsp. salt, 1-2 tsp. minced garlic, 1/2 cup whole raw walnuts, pepper optional.
Makes about 1 1/2 cups.
1. Place all ingredients into the bowl of a food processor. Pulse a number of times to break down the ingredients. Scrape the sides, then run on low for 1 minute or so. You may need to add the extra tbsp. of olive oil, or a little bit of warm water.
2. Store in an air-tight container for up to 3 days.