…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!
nicely done Craig! Now let’s do Italian dinner soon! I’ll bring my appetite … lol you can do all the work. (-;
I’ve already thought of 3 ways to eat it: over farfalle pasta, rolled up in a paillard of chicken breast, and as a crostini topping with some good canned tuna and maybe a slice of heirloom tomato from the garden on the no knead bread I make!
When did they start calling Arugula Rocket ? I had never heard it called Rocket until about 2004 . It was at Jimmy’s Uptown Grille , Montgomery , Al. . Was I just out of it in Atlanta, New Orleans and Chicago?
I blame Jamie Oliver for the whole rocket/arugula debacle!