6 August 2015


In order to make room for new plants at Thunderbird, the kids and I harvested a bunch of arugula from one of the plots. At that point, it was still fairly small. I figured it was the perfect opportunity to make arugula pesto for the first time! To add more volume (and flavour) to the pesto, I also collected some carrot greens which would've been composted. Carrot greens are edible, and have a mild flavour; you will hardly notice a handful blended in to the pesto.

Harvesting arugula at Thunderbird


2 cups arugula leaves 
1/2 cup pecans (can also use walnuts or pine nuts) 
3 Tbs nutritional yeast (can also use Parmesan cheese) 
2 cloves garlic 
1 Tbs lemon juice 
1/2 cup olive oil 
salt and pepper to taste 

1. Put arugula, pecans, nutritional yeast, garlic, lemon juice, salt and pepper into food processor or blender (I used the Magic Bullet) and blend. At this point, it may be a bit difficult to blend. 

2. Slowly add the olive oil while blending the mixture, allowing the oil to become incorporated. 

3. Enjoy! I like to put mine on pasta, salads, crackers and chips. 

Yum! Harvested arugula pesto.