- These quantities are really just a starting a point. You may prefer more or less rosemary, etc. I just keep tasting as I go, adding more of this or that until I achieve a balanced flavour.
- 2 cups arugula leaves
- 1 clove garlic, chopped
- about 1/4 cup extra virgin olive oil (use the good stuff for this)
- about 1/4 cup walnuts
- about 2 tsp. fresh rosemary leaves
- salt and pepper to taste
- 1/4 small lemon
Arugula Makes For A Gorgeous Emerald Green Pesto. The Absence Of Parm. Keeps This Very Light And Versatile. I Stirred It Into Israeli Couscous And Served It Alongside Lamb. Would Also Make A Nice Pasta Sauce With A Bit Of Feta!