Arugula pesto made with fresh arugula leaves, and olive oil. Arugula is an aromatic, peppery salad green. It's also known as roquette, rocket, rugula and rucola, and is very popular in Italian cuisine. It has a strong, peppery flavour, and the leaves have a slight ‘bite’ to them. Like most salad greens, arugula is very low in calories and is high in vitamins A and C.
15 ml coarse or
60 ml extra
freshly groundto taste
Fill a large bowl with ice and add water, set aside
Fill a medium sized saucepan with water and 12 ml of salt, and bring it to a boil
Remove the stems from the arugula and discard, add the leaves to the water, as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain
Roll up the towels and squeeze as much moisture as possible from the arugula
Place the arugula in a blender jar, add the oil, 3 ml of salt and the pepper and purée until the mixture looks like thick pesto
There will be a small amount of oil on the surface
Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it
This will keep for at least 5 days, refrigerated
Before using, stir the pesto to incorporate the oil accumulated at the top.