While the garden is in the thick of summer doldrums, the arugula seems to be super excited about the heat! So, try this recipe with the abundance of this spicy green –
2 cups arugula leaves – stems removed
1/2 cup walnuts
1/2 cup olive oil
1/2 cup grated parmesan
6 cloves garlic peeled
1/3 teaspoon salt
Combine arugula, garlic, salt and walnuts in food processor until smooth. In a steady stream, add olive oil. Then stir in parmesan by hand. Serve over roasted potatoes or pasta.