I know that some of my friends are not yet on the arugula bandwagon (and may, in fact, be active arugula haters), but I love it. However, I’ve found that it doesn’t last very long in my refrigerator because it gets too moist. Making this pesto is a great way to use up arugula fast. This is the perfect quick weeknight dinner.
Pine nuts or walnuts
Extra virgin olive oil
Some sort of acid: white balsamic vinegar, balsamic vinegar, or lemon juice
Salt and pepper
Heat saucepan full of salted water for pasta. While waiting for the water to boil, toast nuts and garlic in a saucepan.
Blend arugula, nuts, garlic, parmesan cheese, olive oil, salt, pepper, and vinegar or lemon juice in a blender or food processor.
Taste pesto and adjust level of acid and salt and pepper.
Cook pasta until al dente. Add pesto to pasta.
Toss with sundried tomatoes and olives.