Enter arugula pesto, where arugula's bitterness is moderated by toasted almonds and Parmesan. It was quite delicious with a quick side pasta. (And in case you're wondering, no, arugula doesn't create a neon-green pesto. The noodles themselves are an Asian noodle of that color. They do brighten a plate, yes!)
WHAT TO DO WITH LEFTOVER ARUGULA PESTO Leftover pesto is handy to have around! One night I tossed it with tiny new potatoes for a no-mayonnaise potato salad. Another night, I stirred it into some goat cheese and then slightly warmed it in the microwave - a terrific appetizer. Another night I added some vinegar to make a quick salad dressing.
Time to table: 20 minutes
Makes 1 1/2 cups
6 cups fresh arugula, washed well and allowed to dry
1/4 cup olive oil
1/4 cup almonds
1 cup freshly grated Parmesan (I like to keep about half the Parmesan in tiny cubes for more substance)
Salt & pepper to taste
Wash the greens. While they dry, in a small skillet, let the olive oil warm on MEDIUM. Add the almonds and let cook in the oil, watching the heat so not to burn, til the almonds turn golden.
While the almonds cook, whiz the arugula in the food processor - you may need to work in batches. Add the almond/oil mixture and Parmesan whiz to combine. Season to taste.