HARVESTED ARUGULA PESTO RECIPE

By SPEC School Gardens -
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




ARUGULA PESTO

INGREDIENTS:
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 

INSTRUCTIONS:
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. 





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