Arugula Pesto
I answered my own question: what to do with more greens than I can eat and give away? Make arugula pesto!
I more or less followed my own traditional pesto recipe, substituting pecans for pine nuts and using just enough oil to get to a spreadable consistency. Unlike basil, arugula does not turn brown when cut edges are exposed to air, so this spread stays vibrant green indefinitely.
I used many of the leaves that had grown too large and strong for salad. This produced a peppery, pungently green-tasting, ever so slightly bitter spread that was equally delicious on home-made tagliatelle and on crackers with goat cheese. For a slightly sweeter and milder version, substitute Italian, or flat-leaf, parsley or basil for some of the arugula.
I’m not sure whether an arugula plant would have a preference for the blender over the salad bowl or compost pile, but I certainly feel better about putting it to good use. It’s hard to argue with something with such unexpected flavor that is so easy to make and store.
