The garden is exploding right now, and I love it!
We have lots of greens growing: kale, chard, cilantro, parsley, arugula and basil. I just walk out the door to gather dinner ingredients these days which makes me super happy.
One of the things I make all the time with our greens is pesto. And it’s funny because I hardly ever make it the traditional way with basil. Sometimes I combine whatever I have together, like today. Arugula and parsley make a divine pesto combination.
My kids like their pesto over pasta (of course) while I just use it like dressing or sauce and pour it on just about anything.
Here’s the rough simple recipe (adjust as desired):
- A big bunch of fresh arugula and parsley leaves, washed and drained (about 2-3 cups)
- Handful of nuts (we like tamari almonds, or walnuts)
- One or two cloves of garlic (depending on how garlicky you like it)
- A good amount of grated Parmesan Cheese (about 1/2 cup)
- Extra virgin olive oil (2-3 tablespoons)
- Salt and pepper
- Juice of one lemon
- Water (enough to make it to the consistency you’d like)