arugula and omelette sandwich

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arugula pesto

With temperatures still the high 20’s, the last thing we want to think about is the end of summer. However, when I take a look at my garden that is not as green as a few weeks ago, I feel the end is near.

We can’t preserve the summer heat for later use, but a short visit to your local market will tempt you to preserve just about everything you see. From tomatoes, cucumbers, zucchini, fruits, and every herb imaginable, you can be preserving the whole month of September. However, if you are not an avid canner or preserver, take baby steps and start small. You will definitely enjoy your hard work later during the year when you are mixing arugula pesto to your penne, gnocchis or spaghetti.

There are hundreds of ways to make pesto. Use your imagination and pick herbs and ingredients you enjoy. In this recipe I used arugula instead of basil. You can also use both, but I wanted the taste and smell of arugula to dominate the dish.

We are so lucky to have fresh baby arugula leaves available all year. But the taste from locally grown plants and of course your garden is something special. The older the arugula plant is the stronger the flavor. I prefer the taste of the young leaves. I find the older leaves are too bitter.

A few cloves of fresh garlic

Hemp is a great alternative to pine nuts or walnuts

Mix everything together in a food processor and fill your containers leaving some headroom for expansion. When I make pesto to use right away, I add parmesan cheese. But if I make a batch for freezing I leave out the cheese and add it fresh when it’s defrosted.

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ingredients

olive oil (hemp oil)

2 cups arugula leaves (washed and dried)

3 garlic cloves

1/3 cup hemp seeds (pine nuts, pine nuts or pistachio nuts)

1/2 cup parmesan cheese

salt and pepper to taste

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Mix everything in a food processor

Fill small containers leaving headroom for expansion

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