Recipe: Arugula pesto

I like making this version of pesto because I really enjoy the peppery flavour of arugula.  It still has some basil in it as a reminder of its roots and is still as versatile as a base for a pasta sauce, spread for crostinis or thinned out with a bit more oil as a marinade.  I always give my arugula and basil a good pre-chop since the friction in the food processor can dull the green colour as it blends the leaves.  For the same reason of colour, if you aren't using the pesto right away, I recommend leaving the lemon juice out for now.  You can always add it later as you use it, and the lemon's flavour will be fresher then too.  If you find this mixture too thick, you can add some more olive oil, but I usually like to keep it thick until I'm sure of the intended use, then adjust accordingly.  If you are wondering why I mince the garlic and finely grate the Parmesan cheese when it's all going into a food processor, it's because depending on the processor you use, it may be hard to get the two ingredients as fine as you want them - this way you know the two are already fine and will spread out through the mix properly.  The processor is primarily for the pine nuts, arugula and basil.

You will need:

250ml / 1C          chopped and firmly packed arugula leaves

60ml / 1/4C         chopped and firmly packed basil leaves

1                          garlic clove

125ml / 1/2C       grated Parmesan cheese

125ml / 1/2C       extra virgin olive oil

60ml / 1/4C         pine nuts

to taste                 kosher salt

to taste                 black pepper

to taste                 fresh lemon juice 

Method:

 - lightly toast the pine nuts and let cool

 - grate the parmesan - use a microplane if you can

 - mince the garlic

 - roughly chop the arugula and basil

 - put the Parmesan, pine nuts and garlic in a food processor and blend well with a bit of the oil

 - add the chopped arugula and basil and the rest of the oil

 - use short pulses to incorporate the greens into the mix (this keeps the motor cool and the friction low)

 - season with salt and pepper (and lemon juice if using right away)

 - add any extra olive oil you want

 - give the mix one good extended blend to chop the leaves the rest of the way

 - use as needed or store in the fridge