Wednesday, May 7, 2008

Arugula Walnut Pesto

I'm not sure if I've mentioned yet that I am (jointly, with my parents) a member of Victory Farms' CSA this year. Since the markets are open and Victory's CSA has begun, it's officially the season for...are you ready for it? Yes: solutions to your bulk produce problems!

This week?

On my first trip to the market, I picked up a massive bunch of arugula from Victory's table. I thought I'd just use it in my salads for the next few days, but it turned out to be WAY more arugula than I had anticipated. Even using a LOT on my salad every day at lunch, I realized most of the bunch would go bad before I could eat it. And, come on -- you can only eat so much arugula in one day.

Solution? Arugula Walnut Pesto!

Pesto doesn't have to be confined to basil -- you can use any fragrant green as a base. There are plenty of recipes online for pestos made from arugula, mint and cilantro. I found this recipe on RecipeZaar and doubled it; the result was wonderful, a spicy, garlicky spread with a variety of potential uses. One idea is to make toast and use the pesto as a spread; pesto pizza is an option, and then there's always pasta. Pesto is a great way of preserving greens that wilt and go bad quickly -- I highly recommend making arugula pesto if you have extra.


  1. Be careful with cilantro pesto.. cilantro overkill is not hard to achieve.

  2. Mmmm! We made some of this and used it as a pizza topping instead of red sauce. Aside from the little crunchies leftover from a failed attempt at washing, it was excellent! Quite a change from the normal pie. Thanks for the recipe!

  3. Hi Natalie! I am about to make a whole bunch of this for a "baked goods" gift exchange. Thanks!