The K-State Research and Extension Master Food Volunteers who tested this recipe had this to say: "This was very easy to make. It makes a good alternative use of a vegetable that has been traditionally used in salads. It is an attractive color and does not oxidize as does basil pesto."
- 2carugula, packed
- 1⁄4clvparmesan cheese, grated
- 1⁄2colive oil
Blend all ingredients in a blender or food processor.
Use as a spread on bread, a sauce on pasta or steamed veggies, as an ingredient in marinades or salad dressing - just as you would any other pesto. The mildly bitter flavor of arugula will enhance the tastes of many kinds of foods!