Arugula Pesto

I won't have any basil in my garden until July, so I will have to make do with what I have.

Arugula seems to do best in the garden during late spring, early summer, before the heat and humidity knock it down (same goes for cilantro around here). It can stand a cool night.

It is by far, my favorite green, I eat it everyday.

It is spicy and peppery and needs nothing more than some good olive oil and a squeeze of lemon juice.
I love it on sandwiches, especially tuna, so I was thinking, why not arugula pesto?

No, I didn't invent it.

This was GREAT folded into scrambled eggs, and terrific on pasta.

and you know me, I had to use it to make "snacks", so I used it on crostini w/ prosciutto and bufala mozzarella. Put it under the broiler and drizzled w/ balsamic syrup.

Yum.

Here's how:

2 cups of fresh arugula, washed and dried
1 handful of fresh parlsey without stems (cilantro would be good too!)
1/4 cup of walnuts
sea salt & pepper
1 large garlic clove
1/4 cup of freshly grated Parmigiano Reggiano
1/4 cup or more of olive oil

In a food processor, whiz the greens with the other ingredients (except cheese and oil) until it forms a paste (hence the name "pesto").

Add in the cheese and olive oil last, and whiz another second or two to incorporate.
Stays in the fridge covered for a few days.

Enjoy!