…I say arugula walnut pesto!! And that’s what I did when my favorite chef/business owner/philanthropist/volunteer organizer gave me a HUGE box of leftover arugula (rocket?) from Specialty Produce she had. All this for making a peach galette!! (I did get some other goodies as well.) And I would have made dessert for her, regardless of the produce treats!
Yes that is a sink full of rocket (arugula?!) So, anyway…for every two cups of green arugula (washed and dried REALLY well), add 4-6 garlic cloves, 1/2 tsp salt, and a 1/2 cup of walnuts in the food processor. Pulse while adding a 1/2 cup of good extra virgin olive oil.
I just kept doing that until I ran out of rocket (arugula?!?!?!) or garlic…and the garlic went first. The last step was to stir in 1/2 cup of freshly grated parmesan cheese per 2 cups of the green stuff. Yum. Now, to get totally Martha, I put meal sized portions in freezer zip lock bags and put them in the freezer. Here’s a tip – dont freeze them directly on the wire freezer shelf. You will never get them out after the pesto freezes around the wire! (trust me on this – I know) Put the bags on a tray until solid. Then, enjoy the pesto over the next several months, whether you call it arugula or rocket!