Arugula Recipes
Arugula is one of our favorite ingredients—fresh in salads, layered onto sandwiches, baked on pizza, or blended into pesto. Its peppery bite adds brightness to almost any dish.
One sandwich we come back to again and again is this simple and flavorful combination: Arugula, Hummus, and Cheese—with thin slices of apple when we’re craving a touch of sweetness.
In season: early Spring — late Fall
Keep it fresh: Store in sealed containers or bags in your fridge.
Save for winter: Make Arugula pesto for freezing, or store the leaves raw in an airtight freezer bag or container to blend into soups.
Arugula Pesto
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
3 packed cups Arugula
1 cup Pea Shoots, Parsley, or another Green – or another cup of Arugula
1/3 cup toasted nuts or seeds – cashews or pistachios are especially great
3 cloves garlic (or more!)
salt & pepper
Place all ingredients in a blender or food processor and process until smooth. Add more salt & pepper to taste!
Enjoy Pesto:
- On pasta
- As pizza sauce
- As a dip on its own, or mixed with a soft cheese
- For a sandwich spread
- Add another splash of lemon juice and it becomes salad dressing
- slathered thickly on grilled or toasted bread!
