I’m ashamed to admit that I came across some arugula in my fridge yesterday that had definitely seen better days. I hate to throw food away and although this arugula was well past the salad stage it was still perfect for a pesto.
In a mini-prep I combined about 2 cups of arugula, 1/2 cup toasted pine nuts, 1/4 cup extra-virgin olive oil, 1/8 cup garlic-infused olive oil and salt and pepper to taste (seriously, be sure to add small amounts at a time and taste after every few turns of the mini-prep).
This can be used in so many ways; stir it into soups, drizzle it on fresh tomatoes (as I did this morning), or use it in the usual pesto way – on pasta. And I’d love to hear how you use it, too.