The other day we bought a huge container of arugula (known as rocket in the U.K.) and started eating it in salads. In the summer I crave fresh salads, don’t you? We like to vary our greens so as not to become bored with the same old, same old. And at 10 calories per two cups with tons of antioxidants and vitamins, it is really a healthy superfood. Believe it or not, it’s from the same family as broccoli and kale.
But no matter how much arugula we ate, it didn’t seem to be making a dent in the amount we had. I hate to waste food — a quality that I now realize I inherited from my paternal grandfather — so I thought I had best figure out a creative way to use it up before it went all slimy.
So it was that I happened on a recipe for arugula pesto. Since I adore the flavours and texture of basil pesto and I also love to experiment with new recipes, I tried it. It has become a new favourite. It’s spicy, flavourful, healthy and versatile. So what’s not to like?
We’ve been eating a lot of fish lately and this pesto adds a piquancy that works well with many different types. We’ve eaten it with grilled haddock and salmon, as you can see above. Great with both.
I still had some pesto left after those meals so I decided to try adding it to a veggie orzo salad, since I often do that with basil pesto. Another winner. I’ve read that it makes a great sandwich spread when combined with mayo. Must try that soon.
So if you like foods rich in ingredients found in the Mediterranean diet, this might appeal. It’s easy to whip up and even easier to enjoy. Here are two different recipes that I used to make mine if you want to give it a try.