While the arugula is still lush, this toothsome recipe is a fast and favorite way to use up the bounty before the heat of summer hits. Why we love it: It takes five minutes to make and it lasts all year in the freezer (if you don’t eat it first).
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3.5 oz arugula (4 cups)
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1 cup roasted macadamia nuts
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3 cloves garlic
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1/2 tsp kosher salt (1/4 tsp table salt)
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1/2 tsp fresh ground pepper
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2 tbsp fresh lemon juice
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1/4 olive oil
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1/4 water
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1/2 cup parmesan (omit for vegan option or if you’re going to freeze the pesto)
Add everything to your food processor and pulse till completely smooth. Makes about 16 oz.
To use, just pull it out, thaw, add parmesan cheese if desired, and use it to top pizzas, pastas, egg salad, chicken salad, bruschetta, sandwiches and more. To make individual portions, freeze in ice cube trays before sealing into a bag.
