Arugula Pesto

It's pesto season with all the basil and arugula all ready and in season! Arugula pesto has a bit of a bite to it, and has a great fresh taste. It is great on numerous things, such as pizza, pasta, paninis, sandwiches! The possibilities are endless for this condiment. We keep a jar in our freezer for whenever we need a more exciting pizza topping or are making paninis.

This recipe is made time and time again and we find different uses every single time!

The chickpeas don't have much taste, but give it the thicker texture that holds it together more like pesto.

After adding all of the cheese then you process it again and then it is done!

Arugula Pesto

1/3 cup (or more) of your favorite olive oil

1/2 ounce garlic (about 3 smallish cloves), peeled and sliced [I poached these in olive oil]

6 ounces dry arugula (about 3 cups), preferably very young leaves [if you pick these in hot weather, might need to blanch to mellow flavors]

3 ounces freshly grated Pecorino Romano or Parmesan cheese (about 1 cup)

1 cup canned organic garbanzo beans, drained and rinsed (about 5½ ounces)

Freshly squeezed lemon juice to taste (optional)
Salt to taste

If desired, first cook the garlic:

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the hot oil and cook for 1 to 3 minutes until barely golden, turning the slices once.

Combine the arugula, pecorino romano, garbanzo beans, and garlic (spoon it out of the olive oil if you cooked it) in the bowl of a food processor and process until smooth. 

Slowly add the olive oil in a steady stream with the motor running. This will help the pesto emulsify. Add salt to taste and more olive oil and/or freshly squeezed lemon juice if desired.

Arugula pesto will last for at least a week in the refrigerator or awhile in the freezer. After the first day in the fridge, it will become a less appealing green but it still tastes just as good!

Ideas for using pesto include pizza, panini, sandwiches, pasta/pasta salad, and many more. Enjoy the pesto!