Arugula Pesto – This light and tasty pesto overflows with early-season flavor and is perfect for welcoming the warm spring sunshine.
One of the first things I get antsy to enjoy as soon as I sense the first hint of spring is fresh pesto. Unfortunately, basil is still a couple of months away in the Northeast. That’s where arugula pesto comes in. One of the earlier spring treasures, it actually flourishes in chillier weather, making it readily available throughout the spring. Arugula is spicier than basil, which gives the pesto a zesty flavor. When cooking with arugula, keep in mind that the small leaves are milder in flavor and the large leaves are more spicy and bitter, so select the size of your leaves based on how much bite you would like your recipe to have.
One of the things I love about pesto is it only takes a few minutes to prepare in a food processor and no actual cooking is involved.
Once blended, enjoy traditionally on some fresh pasta. It’s also delicious as a sandwich spread, a substitute for pizza sauce, or as a seasoning for meat or roasted vegetables.