This week marks the 100th Weekend Herb Blogging! It is being hosted by Katerina at Daily Unadventures in Cooking.

I'm slightly embarrassed to say that it is only the fourth time I've participated.




After a long day yesterday handing out potatoes, followed by loads of grocery shopping, I arrived home pretty tired and just wanted to scrape together something nice and easy for dinner. I had just bought all these wonderful vegetables...what to make?
Suddenly, an inspiration.

A big bag of arugula (or rocket) was turned into a dazzling green Arugula Hazelnut Pesto. It took just five minutes, a third of the time it took to boil water and cook some spaghetti.

I've only ever made traditional basil and pinenut pesto. Arugula has a delicious, spicy bite to it and is packed with vitamins A and C. I had seen arugula pesto recipes in the past so figured, why not?

Other than going a bit overboard on the garlic, (I used four big, fat cloves) it was perfect.
This recipe is flexible. If you like lots of garlic, by all means, use it! I also try not to use too much oil, resulting in a stronger flavor, but if you like pesto to be softer, adjust accordingly. Taste it as you make it to get the flavor you want.

Arugula and Hazelnut Pesto

makes about 1 cup

4 cups packed arugula
2 garlic cloves, coarsely chopped
1/4 cup hazelnuts, toasted if you want
1/4 cup Parmesan cheese
1/3 cup extra virgin olive oil
salt to taste

Blend arugula, hazelnuts and garlic in processor until almost smooth.
With machine running, gradually add olive oil; process until well blended.
Stir in Parmesan cheese.
Season pesto to taste with salt.