Arugula (or rocket as it’s sometimes called) is an early spring green that fills the garden with color and a peppery, bright flavor that’s perfect for pesto.
Pesto is traditionally made with basil and pine nuts, but you can switch up the recipe by using different herbs or greens and a variety of nuts. This recipe from our Executive Chef Kevin Linde makes use of beautiful bunches of early arugula he picked up from a local farm just last week. Windflower Farm is 15 minutes from Pronghorn Resort, and one of Chef’s favorite places to visit and source his seasonal Central Oregon ingredients.
Once you have made your arugula pesto, the possibilities for using it really are endless. The only thing that’s certain, you’ll have a beautiful bright plate, in flavor and color.
Chef Linde’s Arugula (or rocket) Pesto
3 stalks of Windflower Farm farm fresh arugula, leaves torn off, stalks discarded
2 cups grape seed or canola oil
4 peeled garlic cloves
1 cup grated Parmesan cheese
½ cup toasted pine nuts
Kosher salt to taste
Ground black pepper to taste
Blend all ingredients in a Vitamix or blender/food processor until smooth.
5 Ways to use Arugula Pesto:
Salad dressing. Toss fresh spring greens with a bit of pesto. Add grape tomatoes, grated Parmesan cheese, tortilla chip strips, a squeeze of fresh lemon juice and cracked pepper.
Pasta sauce. Toss arugula pesto with your favorite noodles. Top with Parmesan cheese.
Drizzle over grilled fish or scallops. Just a bit of pesto on your favorite piece of fish adds seasonal color and brightness.
Top your toast. There are millions of ways to make trendy toast these days, and pesto could be included in every one of them. Grab a chunky piece of crusty, bakery bread, drizzle with pesto. Find a favorite topping to add or enjoy as is.
Serve with eggs. A little pesto drizzled over scrambled eggs, or on top of eggs benedict, perfect for a spring brunch!
Follow along on social media as we look behind the scenes with Chef Kevin Linde sharing recipes, how-to’s and more: #cookwithkevin