I really like arugula, but so far my use of it has been limited to adding it to salads for extra flavor. I planted some in our garden, and used it to make Arugula Pesto from the lovely Giada's (I'm pretty sure Rich would leave me for her in a heartbeat..she's hot and cooks every day) everyday italian cookbook. First let me say that I really recommend this cookbook. The recipes are pretty simple, and delicious.
I made this pesto for lunch yesterday, then served it over tortellini with some sauteed chicken breast (cut into strips and sauteed in olive oil, with salt/pepper/italian seasoning).
2 cups (packed) fresh arugula 1/2 tsp salt, or to taste
1 garlic clove (peeled) 1/4 tsp. pepper, or to taste
1/2 cup olive oil
1/2 cup freshly crated Parmesan cheese
In the bowl of a food processor, blend the arugula and garlic until finely chopped. With the machine running, gradually add the oil, processing until well-blended. Transfer the pesto to a bowl and stirl in the cheese, salt and pepper. The pesto can be made 2 days ahead. Cover and refrigerate.
*I didn't take a pic of the pesto, so the pic of Giada will have to do:)
Run-this morning was an easy 4 miler at 11:25 GP. It is cold and rainy and I just did not want to run. I looked at the gym spin schedule but had missed the morning class already so I really had no choice. My mind was pretty ticked off, but my body felt good.