Arugula Pesto

Before we begin, have I told you about this article I wrote for the Today Show Parenting Community?  It's about "parenting on-the-go" and how over the years, whenever we're packing for anything, I forget something monumental.  WITHOUT FAIL.  And so I talk about keeping your sanity during these situations, because no one is perfect.  So read, and make fun of me, and comment letting me know I'm not alone in this matter, and vote!  Thanks :)  

Now let's talk about pesto.  As a kid, I LOVED pesto, but the traditional basil kind.  In recent years, I have learned you can make pesto from anything!  Peas, kale, sun dried tomatoes, etc.  And as daunting as making a homemade sauce might seem, let me tell you, it's truly as simple as throwing everything in a blender or food processor.  I made this pesto with peppery arugula in a matter of minutes!  The longest step was toasting the pine nuts (which you could totally omit if you have a nut allergy).  We served it with spinach pasta, and it was soooo good.  Completely green, no carbs, right?  

I ate two bowls.    

Arugula Pesto

(Makes roughly 1 cup)

Printable Recipe

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

1 garlic clove, roughly chopped

2 cups baby Arugula

Extra virgin olive oil

Salt and pepper

In a dry skillet over medium heat, toast pine nuts until they begin to brown, stirring frequently to prevent burning.  Remove from heat and let cool.  Once cooled, add pine nuts, garlic and Parmesan to a food processor or blender.  Pulse until everything is finely processed.  Add arugula, and process, slowly drizzling in the olive oil until your desired consistency is reached.  Taste, and then season with salt and pepper.  

You might also like this Pistachio and Pea Pesto!