My garden is overflowing with Arugula. I also have basil, cilantro, parsley and some onions.
I love making a pesto with all of these herbs. Sometimes I combine them and then other times I just use the Arugula, because they is so much of it. I can hardly keep up with it. For this reason I make this recipe often for my friends as well. It is great to have in the fridge for so many things. It dresses up a can of salmon or sardines, a plate of steamed veggies, on a piece of toast, or merely a condiment on the plate. Try it!
Arugula Pumpkin Seed Pesto
Ingredients:
1/2 cup slightly roasted pumpkin seeds
1 1/2 to 2 cups arugula (you can also use a combination of herbs like arugula, basil, parsley)
3 tbsp fresh grated Parmesan cheese
2 cloves of garlic
2 tbsp lemon juice
1/2 cup olive oil
Salt to taste
Instructions:
Begin by slightly roasting the pumpkin seeds if they aren't already. You can do this by placing them in a dry skillet over medium heat for a few minutes until they start to pop and turn golden brown. Let them cool.
In a food processor, combine the roasted pumpkin seeds, arugula (and other herbs if using), Parmesan cheese, and garlic cloves. Pulse these ingredients until they are roughly chopped and mixed.
Add the lemon juice to the food processor. Start the processor and slowly pour in the olive oil while it's running. This helps to emulsify the oil and create a smoother pesto. Blend until you reach your desired consistency.
Season with salt to taste. If the pesto seems too thick, you can add a little more olive oil to thin it out.
Your Arugula Pumpkin Seed Pesto is now ready to enjoy! It's perfect on toast, mixed into pasta, as a dip, on raw or steamed vegetables, or as a flavorful condiment on various dishes.
Enjoy your homemade pesto!