This arugula pesto is an early spring alternative to basil pesto. It will taste spicy, even peppery. Unlike basil pesto which discolors on exposure to air this pesto stays bright green and tastes great even a week after you make it.
Like regular pesto, you can chop together the hard ingredients first: a cup each of walnut and reggiano chunks, and perhaps five garlic cloves. Add maybe seven cups of arugula and 2/3 cup of olive oil to make a pesto. Quantities are approximate, but the order holds.
Buon appetito.
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