Arugula is perhaps my favorite spring green- easy to grow and quick to harvest and packed with fresh, peppery flavor. Here is the BEST way to preserve your arugula harvest and enjoy this spring treat all year round: easy, freezable ARUGULA PESTO. Bonus- it’s nut free and inexpensive to make!

Plus, here are a few tips about how to harvest, prep and wash, and preserve your arugula!

Feel free to skip around- here are some chapters for easy navigation.

Timecodes:
0:00 - Intro
0:26 - How to harvest arugula
1:18 - How to wash arugula and greens
3:46 - Ingredients for arugula pesto
5:34 - How to make arugula pesto
7:28 - Taste test!
8:12 - How to freeze arugula pesto


Arugula Pesto: (a flexible” Un-Recipe”)

Ingredients:

3-4 cups arugula
1/2 cup sunflower seeds (or other nut or seed)
2 T lemon juice (or other citrus juice/acid)
1-2 cloves of peeled garlic
1 tsp salt
1/2 cup parmesan (or other hard aged cheese)
1/4 – 1/2 cup extra virgin olive oil (or other cooking oil)

Instructions:

1. Wash leaves and spin or pat dry, removing any hard stems.

2. Blitz sunflower seeds in a food processor until an even meal forms.

3. Add greens, garlic, lemon juice, salt, and cheese to the bowl and turn it on. Stream in oil until the desired consistency is reached.

Use within 3 days or freeze in cubes for easy single serving use. This makes about 1-1/2 cups of pesto.


For more about ideas about my favorite alternative pestos check out the blog: [ Ссылка ]
Or this video: [ Ссылка ]

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