Pasta is my very favorite thing. Pesto is another one of my very favorite things, and I sometimes make pesto from the leaves of my sad little basil plant (how do you people make basil thrive and get all leafy and full and whatnot?!). Thanks to a 2 for 1 sale at Sprouts, I found myself with an overabundance of rocket, or arugula in American, on my hands.
Arugula has a great peppery flavor, and I like to put a few leaves on top of my pasta dishes and pizza. I decided to whip up a batch of arugula pesto, and it turned out pretty great. I ate the pesto over 2 ounces of pasta (do proper serving sizes make anyone else really sad?) and a fried egg. I’ve discovered that a fried egg makes almost anything more delicious.
I love me some garlic, so I used two cloves.
If you don’t have one of these small Black & Decker food processors, I highly recommend it. Great for chopping onions (or anything). And for making pesto. I use it a ton because I hate lugging out my giant food processor unless I absolutely have to. I put the arugula, garlic, salt (I used pink Himilayan salt, because sometimes I’m fancy like that), olive oil, and a few slivered almonds and pulsed it a couple of times. The key is to get everything chopped and blended without turning it into soup.
Delicious. Even better with some parmesan cheese and a glass of wine.
The Details:
2 cups of arugula
2 cloves of garlic (it tasted pretty garlicky, so you might want to reduce it–unless you’re a garlic freak like me)
1.5 Tbsp of olive oil
1/2 tsp of salt (or to taste, if you prefer more/less salt)
a few slivered almonds
Combine everything in a food processor and pulse 2-3 times. You may need to use a spatula to scrape the sides between pulses so everything gets evenly chopped.
Serve over pasta (with or without a fried egg), and smile because carbs are delicious.
