The first time I had arugula, it was so nasty I thought anyone who said it was good must have been delusional. Then I had it snuck into a sandwich a friend made…and I asked for the recipe. ARUGULA?!?!? It was enough for me to tentatively…reservedly…and with three deep breaths try it again. Hmm. It was good. I must have had a bad batch the first time.
It is hard to get good arugula where I live (small town in the middle of Missouri) but if I find it, I snatch it up. And then I inevitably blend the beautiful leaves (with some spinach too) into a pesto type of sauce. It is SOOOO good. I usually save a bit for other uses, but this is my main arugula attraction.
My favorite use for this green sauce is to toss it with pasta and a bit of reserved pasta cooking water to thin it out some. Then add in whatever else I might have around that can be cooked and stirred in.
But, it would also work on steak, chicken, or carrots (add a bit more oil in that case) or a spread. I bet it could even be a vegetable dip. But my hummus would be jealous, and I would not want that.
- 1-2 tablespoon heat stable oil (like olive or ghee)
- 6 cloves garlic
- ½ cup hemp seeds OR ½ cup roasted and salted sunflower seeds 0R roasted salted pistachios OR half pistachios and half sunflower seeds
- ½ 5 oz box spinach (approx)
- ½ 5 oz arugula (approx)
- ½ cup olive oil
- 2 tablespoons lemon juice
- zest of one lemon
- A bit of water, or more olive oil if needed
- Peel, crush, and roughly chop the garlic. Heat the oil over low/medium heat for a bit. Add the garlic and cook for a few minutes until tender. Remove the garlic and set aside.
- If using the hemp seeds add them to the oil with a heavy pinch of salt. Turn the heat up to medium. Cook the hemp seeds while stirring very frequently for about 7 minutes. Add more oil if needed. They are done when they are lightly golden and fragrant. Do not under cook them as they are a bit bitter under cooked. If using roasted and salted nuts or seeds just skip this part.
- Add the garlic and nuts/seeds to the food processor. Pulse a few times to break up a bit. Add the greens and a pinch of salt. Puree until it is fairy chopped up. Add a bit of the juice if needed. Add the juice, zest, olive oil, and more salt if needed. Pulse a few times to combine. Olive oil and lemon do not do well being over blended, so be careful.
- If serving over vegetables or meat, add a bit more oil. If serving with pasta, toss with 1 lb of cooked pasta and add a bit of the pasta cooking water to thin it out and let it coat evenly. If serving as a spread or dip, just leave as is.
Allergy Free Wednesday @ Tessa Domestic Diva
Inspiration Monday @ I Should Be Mopping The Floor
Recipe Sharing Monday @ Jam Hands
Melt In Your Mouth Monday @ Make Ahead Meals
Mix It Up Monday @ Flour Me With Love
Mouth Watering Mondays @ A Souther Fairytale