Hi. I’m Ruthie and I’m sort of addicted to arugula. Lately, I have been mixing all sorts of green herbs and lettuce varieties together into salads; fresh basil, mint, thyme, parsley, tarragon tossed into spring mix, spinach or straight up arugula. The peppery taste of arugula is fantastic with just about anything.
Basil is usually the herb I use when making pesto but, I have recently decided that in order to make enough pesto for pizzas, I would pretty much have to turn a few tricks to afford all the basil needed to do so. Not happening. I suppose I could grow some but, I would kill it. I would kill it fast. I am good to keep my own children alive, I don’t need the stress of keeping herbs from dying. I COULD also go for the jarred variety but, I want to know exactly what is going into my pesto. Alas, I discovered I can use parsley or arugula alone to take basil’s place and spend a fraction of the cost! This arugula pesto recipe is tasty served on top of fried eggs, rubbed on portobellos before grilling, spread in sandwiches or hummus pitas, mixed into tomato soup, or used as a pizza sauce. The recipe makes about 2 cups and can be stored in your fridge for up to a week.,,,but I doubt it will last that long.
1- 5 oz container of fresh arugula
1- 2.25 package of pine nuts
4 cloves fresh garlic
1 1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
1/2 cup olive oil
Place arugula, pine nuts, garlic, salt, and pepper into a food processor. Lock on lid and process while pouring olive oil into the feeder tube hole. Process until arugula mixer almost forms a paste. Add more olive oil if needed.
*For lacto-vegetarians, add 1/2 cup shredded Parmesan before processing mixture.
Spread pesto over raw pizza dough. Top with favorite toppings and bake until crust is crispy.
Arugula Pesto Tomato Soup
1- 29 oz can tomato sauce
1- 13.66 oz can organic coconut milk, milk solid only (reserve coconut water for other use)
1/2 cup Arugula Pesto recipe
fresh thyme and oregano, roughly chopped
dash of cinnamon
Combine all ingredients in a medium sauce pan over medium heat. With a wooden spoon, stir sauce to incorporate all ingredients. Cover with lid and let simmer for 15 minutes. Serve with grilled cheese sandwiches.