Summery Arugula Pesto
from Bobbie Burgers
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.
Recipes by Bobbie Burgers
Photograph by Evaan Kheraj