Arugula pesto–two ways


the blonde tressed runner


Today we got a boatload of greens in our CSA share—‘tis the season, of course, until more things start coming into season.  We got romaine lettuce, spinach, arugula, mint, and Swiss chard.  I decided to use the arugula to make a pesto.  Since I have so much oregano and cilantro coming up in my garden right now, I decided to make two flavors of arugula pesto, one with each herb in it.

I don’t have a lot of experience with arugula outside of eating it sprinkled on pizza.  I love pestos of all kinds, though, so I thought it would be a great experiment to make arugula pesto, and a chance to use up more herbs before they all bolt in this 90+ degree heat we’re having.  The thunderstorm we got tonight, coupled with tomorrow’s forecast high in the low 80s, may buy me a day or two before I…

View original post 513 more words