Whether it’s the nutty flavor of arugula or the peppery bite of cress, I find something about those little greens irresistible. This week I cobbled together this recipe from several online sites to make use of our bumper crop of arugula. Throw in some cress (which we also have aplenty) for extra zest.
Grate in food processor and set aside:
1/3 – 1/2 c. parmesan
Chop in food processor:
1/3 – 1/2 c. cashews, sunflower seeds, or other nuts
2 cloves garlic
Add and pulse until fine:
4 oz. arugula (2 cups tightly packed)
½ t. salt
Add in a stream while processing:
1/3 c. olive oil
Add parmesan, blend until smooth and enjoy. (Suggestions: as pizza sauce, on toast with avocado or bell pepper, on pasta or salad).