(See Basil Pesto for suggested uses)
2 cloves garlic, chopped
1/3 cup pint nuts, lightly toasted
2 cups tightly packed arugula leaves
½ cup grated parmesan cheese
¾ cup extra-virgin olive oil
salt and freshly ground pepper, to taste
Put first four ingredients into a food processor and chop finely. With machine still going, add oil slowly. Then season with salt and pepper.
Arugula Cucumber Salad
2 Tablespoons red wine vinegar
1 Tablespoon honey
½ teaspoon ground coriander
Salt and freshly ground pepper
1 large or 2 small bunches arugula, washed and thick stems removed
1 medium cucumber
Mix together first three ingredients for a dressing.
Put arugula and cucumber in a bowl. Toss with the dressing and salt and pepper.
Arugula, Spinach and Apricot Salad with Goat Cheese
½ cup dried apricots, chopped into quarters
2 cups boiling water
4 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 bunch of arugula, washed and picked over
1 bunch of spinach, washed and picked over and torn into bite size pieces
½ cup soft crumbled goat cheese
Place apricots in a small bowl and cover with the boiling water. Let stand for five minutes. Drain and pat dry.
Whisk together vinegar and oil. Season with salt and pepper.
Put apricots, arugula and spinach in a bowl. Add dressing and toss. Top the salad with the goat cheese.
Adventure Arugula/Meat Sandwiches
Add arugula to your favorite lunch meat or leftover chicken or turkey sandwich. It’s particularly good with whole grain or multigrain bread.
Spaghetti with Tomatoes, Olives, Capers and Arugula
4 tomatoes, chopped coarsely
2 garlic cloves, minced
2 tablespoons drained capers
3 tablespoons black olives
3 tablespoons extra virgin olive oil
12 oz. Spaghetti, cooked al dente, drained and cooled a bit
1 cup chopped arugula leaves
Salt and pepper
Combine tomatoes, garlic, capers, olives and olive oil. Stir well. Stir the pasta and tomato mixture together. Add arugula and mix well. Season with salt and pepper. Serve at room temperature.
Spaghetti with Lemon, Capers and Arugula
16 oz spaghetti pasta
1 tablespoon olive oil
¼ cup capers, rinsed and drained
2 cloves garlic, chopped fine
1 jalapeno pepper, seeded and chopped very fine
2 teaspoons lemon zest (yellow part only – don’t use the white part)
¼ cup fresh lemon juice
2 cups roughly chopped fresh arugula leaves
½ cup grated Parmesan cheese
Cook pasta in a large pan of boiling water until al dente. Save 1 cup of the pasta water. Drain pasta and keep warm. Heat the oil in a frying pan over medium heat. Add the capers and garlic and cook for one minute. Add the chili, lemon zest and lemon juice and cook for one minute. Toss the garlic mixture with the arugula, Parmesan, salt, pepper and pasta, adding some pasta water, if needed, and serve immediately.