Summery Arugula Pesto
Ours is a peppery arugula—feel free to experiment with different greens, such as basil, kale and cilantro.
Large colander (about 8 cups) full of arugula, basil, kale or your choice of greens
1 handful (about ¾ cup) roughly chopped hard cheese (extra-aged Gouda, cheddar or Parmesan)
1 handful (about ¾ cup) nuts (we use toasted hazelnuts or walnuts, but most nuts or seeds work)
1–2 garlic cloves, peeled
Juice of half a lemon
Big pinch of salt
Extra-virgin olive oil (approx. 1 cup)
Combine all ingredients except for the oil in the bowl of a food processor. Pulse to combine, drizzling in the olive oil with the motor running until you achieve your desired consistency. Serve pesto spread on crostini, topped with bruschetta and crumbled blue cheese.
Bobbie’s tip: We use classic and affordable French jam jars to store our pesto because they look pretty on the table, and I like how the lid is one piece that sucks down—we top them up with extra olive oil and store either in the fridge or long term in the freezer. We find that we use them for everything, like pesto, or use them to hold oven-roasted tomatoes in their own juices and the herbs and oil they were roasted in. We bought ours at Ming Wo in Vancouver. And, of course they also work really well for jam!