Arugula and Walnut Pesto

I'm coming to the party a bit late with the realization that "pesto" doesn't have to be made out of basil.  The list of components is: herb, nut, hard cheese, oil, something garlicky.  Traditionally that translates into basil, pine nuts, parmesan, olive oil, and fresh garlic.  It doesn't have to.

Now that I'm caught up on the radishes, the arugula is a bit overgrown.  Not only that, but this batch is especially spicy.  I'm not considering it a mere lettuce anymore.  It's a full-fledged herb.

I was able to make up a four-serving dinner for a whopping $3 of fresh veggies by using items on hand, including what went into this pesto.  Broiled veggies over quinoa, tossed with some freshly made pesto, was a meatless Monday.  For vegan, replace the cheese with nutritional yeast.

A similar recipe I found used walnut oil.  While that makes sense, the bottle I found at the market was $11 for 8 ounces.  The truffle oil seemed a bargain at $18 after that.  If you happen to have some, or grocery budget to spare, go for it.

*1/4 C toasted walnuts
*1/4 C grated parmesan cheese
*2 cloves garlic
*2 C packed arugula leaves (remove stem if not "baby" arugula)
*1/4 C olive or walnut oil, or to desired consistency
salt as needed

1.  Place walnuts, parmesan, and garlic in food processor.  Pulse until it resembles breadcrumbs.

2.  Add arugula and process into a paste.

3.  With the processor running, drizzle in oil.  Check consistency and for salt.  Add more oil and/or salt and process to distribute.

4.  Store in the fridge or freezer until needed.  The olive oil will solidify, but will turn liquid again when the pesto is warmed.  Don't be concerned if the sauce turns into a rock in the fridge.

5.  Use within 1 week in the fridge, one month in the freezer.

Makes about 1 cup

Difficulty rating π