Arugula Pesto

I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.

INGREDIENTS:

METHOD:

Using a sharp knife cut the parsley leaves from the stems, turning the bundle to cut all the way around.

Bunch up the parsley and lay the arugula over it and then begin to cut the leaves as finely as you can. Cut down to the stems of the arugula then stop. Discard the stems.

Begin mincing the leaves as finely as you can. Stop if you notice the leaves becoming very dark starting. When the leaves are done, transfer to a non-reactive bowl and drizzle with the lemon juice. Toss to evenly coat.

Split the garlic clove(s) from base to tip and remove the germ (the little sprout that forms and turns green). The germ tastes bitter and can cause stomach upset.

Mince the garlic as finely as you can and add to the leaves.

Add fresh ground pepper and a big pinch of salt.

Stir ingredients to evenly distribute seasonings.

Add ¼ cup of oil and stir to mix.

Mince the almonds as finely as you can and stir into the bowl.

Begin stirring oil into the bowl until a “pesto” consistency is reached. The mixture should be wet without being soupy or liquid. A little loose oil around the edges is just right.

Taste for seasoning and adjust if necessary. Salt or lemon is the first elements to look to.

Use immediately or refrigerate right away. When keeping in the refrigerator, leave a thin layer of oil to cover the surface of the “pesto” to prevent oxidization.

Chef’s Notes and Tips:

I use this as a traditional pesto would be, but I pass the Parmesan separately and use it lightly. It is also good smeared on grilled lemon chicken. It’s great on oysters and as a dip as well, and goes nicely with grilled steaks. Use within three days or the flavor will turn muddy.