despite its evil superpowers to procreate like rabbits, arugula is deliciously bitter, flavourful and earthy. it's great in mixed green salads to give some bite and palatial, er, titillation. your gluttony is only bound by your imagination!
[gluttony as defined by fresh homemade pasta with arugula pesto and some sort of stunted cherry tomato]
when the arugula overruns my garden as it does every year*, i let my appetite for weeding run rampant and then make this arugula pesto with the reapings (more out of necessity than want). i mean, there's only so much arugla one can eat in a week before one's skin turns a tint of green.
[ready to rumble!]
arugula pesto
2 cups (500ml) arugula leaves
1 cup (250ml) coriander**
2 cloves garlic
1/2 tsp (2.5ml) capers
1 Tbsp ground nuts (pecans, pine nuts, almonds... if you toast them it brings out the nutty flavour)
1/2 tsp (2.5ml) salt
ground pepper to taste
1/2 cup (125ml) olive oil
- pulverize: stick everything but oil in a food processor or hand blend it with an immersion blender.
- finish: blend in olive oil.
- store: store in an airtight container, such as a mason jar, and top it with a bit more olive oil. should last for a month or so (maybe longer).
* if you walk around chinatown here, you'll notice arugula growing everywhere where there's greenery. great for foragers and freegans.
** crazy it up! add a bit of tarragon, mint, basil or other herbage to make up 1 cup (250 ml) avoid using grass (though if you have fond memories of eating grass after getting tripped by soccer bullies into the sidelines, that's your prerogative).
