Method

Put all the green leaves, including herbs, into a blender or a food processor.  Blend at low speed or pulse (for control) until leaves are juicy and well chopped.  Add  other ingredients, but only half the olive oil.  Blend at medium speed until everything is finely minces but NOT PUREED .  You want texture in a good pesto. 

Pour mixture into a bowl and add the remaining olive oil.  Blend now by hand until oil is incorporated.   If you are not using immediately pour a thin film of olive oil over the top to maintain freshness.

Contributor: pat ciesla

more basics

more vegetable recipes

back to arugula article and recipes