I am growing Arugula in the garden this year and it is out-of control!!!! I have never seen so much arugula in my life!!! I, myself can only eat so much salad before I want to scream!!!! So I thought... why not pesto? So Pesto it is!!!! and it taste out of this world. This is a vegan recipe... but you are more than welcome to add cheese... I will tell you when. Enjoy!
12-14 Cups of Fresh Arugula
2 Cups Fresh Basil
12 Garlic Cloves
2 Cups (8 oz) Toasted Pinenuts
2 Teaspoons Kosher Salt
1 Teaspoon Fresh Black Pepper
1 Teaspoon Oregano
1 Cup Lite Cooking Oil... I used Canola
This is fresh from my garden this morning...
Separate the Leaves from the Stems and wash very well!!!!
I buy my pinenuts at Trader Joes... I purchase 2-4 bags and stick them in the freezer...
Beautiful Fresh Organic Garlic....
Fresh Basil!
Place the garlic in the food processor and mince very fine...
Add the pinenuts...
Add the Salt, Pepper, and Oregano...
Pulse until you develop a paste ...
Add the Basil... pulse until well combined...
Add 1/2 of the arugula... pulse until combined...
This is your half way point...
Add the remainder of the arugula.... Pulse until well combined...
Leave the food processor running and drizzle the oil in...
You will have a lovely ... smooth pesto!!!
Look at the color!!!
I bought these freezer containers at VONS... they are perfect because it holds a cup which is the amount of pesto I would use in our pasta for a family of 5.
Gorgeous!!!
Spread whatever is left on a sandwich... NO WASTING THIS BEAUTIFUL CONCOCTION !
Label and Freeze!!!
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