Any fresh green and herb can be whirled into a pesto. But fresh arugula is peppery and perfect in this green condiment. We always make this up when our arugula is a day too old. Or when we have an abundance. Try parsley, spinach, basil, kale or any combination of them in pesto too.
1. Place garlic cloves in a blender or food processor., pulse. Add pine nuts, pulse. Add arugula (or parsley, basil or spinach) and pulse until finely chopped. Slowly add 1/3 cup olive oil and blend. Scrape into a bowl and stir in 1/2 cup Parmigiano-Reggiano cheese, a squeeze of fresh lemon and salt to taste. Makes 2 cups.
Toss with hot cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans). Serves 4.
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