Arugula Pesto

Arugula Pesto

This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season.

Ingredients
4 cups fresh arugula
1 Tbsp minced garlic
1 cup sunflower oil or olive oil
2 Tbsp pine nuts, roasted*
1/2 cup freshly grated Parmesan cheese
*raw cashews or pistachios are a good substitute

Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months.

Recipe courtesy of Chef Bonner Cameron at Bistro Catering