Our huge crop of arugula continues to inspire me. This week, I cooked a farewell dinner for a friend leaving for Australia. The arugula is getting bigger and more peppery, so it was fantastic in a macadamia nut pesto, paired with grilled salmon and a kohlrabi slaw with mint and mustard vinaigrette.
Arugula Mac Nut Pesto
– 15 oz arugula leaves (I invested in a kitchen scale, which I love, but you can just estimate about 3 cups of packed leaves, or buy a bag that is pre-measured in the grocery store)
– 2 oz grated parmesan (about 3/4 cup packed)
– 3/4 cup chopped macadamia nuts
– 1 large garlic clove, minced
– 1/2 – 3/4 cup olive oil
– salt and pepper to taste
I chop each ingredient separately in my food processor and then combine them all at the end to get the most even texture. Start with the nuts, then cheese, then arugula, because the wettest ingredient will stick to the food processor bowl the most. Combine all ingredients except olive oil in the food processor and blend until an even texture. Drizzle the olive oil into the processor with the motor running until a smooth, creamy texture is achieved. Add salt and pepper to taste. I also added a squeeze of lemon juice for brightness. Just taste it and adjust to your liking.
I served this on angel hair pasta, paired with grilled salmon and kohlrabi slaw (future posts).