During the winter, I get a lot of arugula in my CSA box. I usually prepare it simply by tossing the peppery leaves with lemon juice, olive oil, salt and pepper. When I got an especially large bunch of arugula a few weeks ago, I strayed from my usual course and blended it into a vibrant pesto instead. On its own, this pesto is much stronger and spicer than traditional basil pesto. But once it’s tossed with the warm, creamy potatoes, it’s much more mellow. Any extra or leftover pesto is fabulous spread on sandwiches, tossed with warm pasta or dalloped on top of grilled chicken breasts.
Arugula Pesto
2 packed cups arugula
1 garlic clove
1/2 scant cup of parmesan cheese, grated
3 tablespoons olive oil
salt
Salad
8-10 small red potatoes
2 cups of cooked grains, such as quinoa, Israeli couscous, orzo or a mix*
2 handfuls arugula
To make the pesto, chop the garlic in a food processor, then add arugula, parmesan and two hearty pinches of salt. Slowly add olive oil and process for about 10 seconds until smooth. (Give the pesto a taste at this point and add additional salt or cheese to your taste).
Cube the potatoes to about 1/2 inch. Fill a small saucepan with cold water, add potatoes and a pinch of salt, and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 8-10 minutes. (If you need to make grains, do it at this point).
Drain potatoes and place in a large bowl. Add grains, arugula and pesto. Depending upon your preference, you may not need to use all of the pesto you prepared. Gently toss ingredients to combine and serve. The arugula leaves with wilt slightly and beautifully.
*I used Trader Joe’s Harvest Blend, which includes Israeli Couscous, Orzo, Garbanzo Beans, and Red Quinoa.
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