There's no one in the middle when it comes to pungent, spicy arugula. Its strong flavor inspires either passionate fans, or vehement detractors (who have yet to see the green light -grin).
For arugula fans, imagine taking that bright green "spring" flavor and distilling it into its concentrated essence. That's what I see in arugula pesto.
Prep time: 5-10 minutes
1 bunch (about 2 cups) fresh arugula, rinsed, dried, and coarsely chopped
3TB toasted walnuts (or pine nuts)
1 clove garlic, pressed or finely minced
1 tsp salt
1/3 cup olive oil
Add the ingredients in order to a food processor equipped with a cutting blade and pulse into a chunky paste. Add more olive oil if necessary.
The photograph shows pesto tossed with whole wheat shells, diced fresh mozzarella, and leftover grilled chicken chopped into bite-size chunks. A dry rose alongside makes this a terrific summer meal.
Submitted by By Tod Dimmick, cookbook author and "The Foodie" at 1000radishes
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