This is an old favorite of the Accidental Locavore, a lemony pesto with arugula taking the place of some of the basil. Adapted from the Silver Palate Cookbook. - 1/2 cup pine nuts, toasted
- 6 cloves garlic (if they’re big, use 1-2 less)
- 5 cups arugula
- 1 cup fresh basil
- ¾ cup olive oil (you may not need quite this much, stop when it gets to a consistency you like)
- Juice of 2 lemons
- Salt and pepper to taste
- ¾ cup Parmesan cheese, grated
Put pine nuts and garlic in a food processor and process until a paste. Add the arugula and basil and process to a thick paste. With the machine running, add the olive oil in a thin stream (the pesto should be thick and spreadable, like a thick mayo). Add the lemon juice, salt & pepper to taste and process until combined. If you’re not going to freeze it, add the Parmesan and process until blended. Serve over pasta, fish or lamb and enjoy.
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