Arugula/baby kale pesto

I had 2 bags of fresh greens (1 bag baby kale and most of a bag of arugula) that had been sitting in my fridge for a week, and I wanted to use it up so I didn’t lose it. I was really craving some pasta for dinner tomorrow night, so I decided to make pesto! I’m planning on tossing some spaghetti with this, minced sundried tomatoes, roasted mushrooms, and some frozen peas. If I have the energy, I might also use up some of my roasted garlic and make up some garlic bread, too.

Just eyeballing it, this probably made about 3-4 cups of pesto, and it’s got a nice kick from the arugula and the garlic. I’m pretty excited to slather some pasta in it after I get done work tomorrow night!

This would be delicious on sandwiches, incorporated into aioli/mayo as a dipping sauce or spread, on crostini with ricotta…the world is your oyster. Omit cheese or add hard vegan cheese to veganize it!

Ingredients:

12 oz arugula & baby kale

1.5 c extra virgin olive oil

1/2 c grated parm (or another hard cheese)

6 cloves garlic

4 oz toasted almonds

Salt & pepper (I used kosher salt and some lemon salt I picked up from Homegoods a few weeks ago)

Equipment:

Rubber scraper

Food processor; you could probably use a blender instead

1. Throw everything into the food processor except the olive oil and turn the machine on. If you aren’t as big of a fan of garlic, just use less! Same goes for any of the other ingredients. Sub Romano for Parm, use walnuts or pine nuts instead of almonds, use spinach instead of arugula…go wild. It’s pesto, as long as you like it, you’re not going to hurt anything. Stream in the olive oil through the top of the processor as it’s running.

2. Turn off machine and scrape the sides of the bowl to fully incorporate everything. Turn food processor back on until it is smooth.

3. Taste and add more salt or pepper as needed. Pulse to incorporate, and enjoy!

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