| I accidentally left some arugula out on the counter this week, and it wilted quickly. I was super bummed because the fresh greens like that don’t come around often this time of year. Ugh.
But I quickly remembered the Pea Shoot Pesto we made last spring! For those of you who weren’t with the Full Diet then, I am excited for you to try it this spring. But anywho! I thought, what the heck, let’s make it with my wilty arugula! Dang, did it turn out good?
A bunch of wilty arugula, like a big bowls worth
3 garlic cloves whole
Some salt, measure with your heart
brine from the spicy pickled peppers
about 6-10 of those peppers (I used 10 and it was HOT!)
A good amount of olive oil
A full handful of whatever fresh herb you have, I used parsley, but cilantro would be awesome
Blend it all up in a food processor. Add more olive oil or brine if you need more liquid.
Serve on pork chops, steak, as salad dressing, or a big scoop on toast. So, so, good. |
