Condiments/ Dips/ Recipe/ Sauce/ Vegetarian

Ridiculously Luscious Arugula Pesto

So the other evening – in classic cliche romcom fashion – I walked down to the beach to see the sunset with the beau. We strolled in the park, cuddled under a big oak tree (or some kind of tree. I don’t know – I’m no arborist), and watched the waves lap at the sand while the sun sank oh so slowly behind Grouse Mountain. Oh yeah, and we listened to a dude play guitar and rock out the kind of tunes you’d hear on the Almost Famous soundtrack.

It was kind of perfect. Except for the grass that was tickling my ass because my short shorts were so short. But there’s worse things in life than having your ass tickled.

Ridiculously Luscious Arugula Pesto Recipe - She Eats

It’s amazing the spectrum (which sounds like rectum) of emotions we can go through. Not two months ago I was in an emotional state that could be considered more than a funk. I pretty much had full on depression. Toronto and I didn’t get along and we just weren’t going to. 60 days later – and a lot of time watching the sunset on beaches and surrounding myself with ridiculously luscious nature and good company – and I’m a totally different person. I’m me again.

I caught myself laughing and dancing and singing around the living room for the first time in 2 years today and it felt damn good.

Ridiculously Luscious Arugula Pesto Recipe - She Eats

I’m convinced of the healing properties of the ocean. And trees. And mountains. And vodka. Uhhh….

Maybe it’s because we’re really no different than other animals – made up mostly of water and oxygen and the elements of the planet sync us with happy. Or maybe it’s because I just had a great big poop and that always makes a girl feel good…. I’m not doing much to increase my sexy factor with all these bum references am I?

The point of this rambling? Nature, that is to say naturalness – be it the landscape or the type of food we eat – can have a profound affect on us. Like our bodies and minds and if you believe in spirits or souls, get the nourishment and nurturing they need from it. Nature helps me breathe and feel alive and centered. So does arugula pesto.

…Don’t you just love my segues?

Ridiculously Luscious Arugula Pesto Recipe - She Eats

Seriously though; Like my city, this arugula pesto was ridiculously luscious. In part from the farm fresh arugula, but also from the preserved lemons. If you haven’t had preserved lemons, you can get them at most specialty grocery stores or make your own. They’re delightfully tangy and salty and all kinds of awesome and you can use them pretty much anywhere you want a pop of citrus.

As with most of my recipes, and especially as with anything you’re eating raw, use the freshest and bestest quality of ingredients you can afford. Because you aren’t really cooking anything, there’s nowhere for bad olive oil or Chinese garlic to hide so invest in a good quality olive oil and get your fresh ingredients from your local farmer’s market or CSA. Because it’s awfully difficult to mess up a simple recipe like arugula pesto when your ingredients are stellar. Let ’em shine.

Ridiculously Luscious Arugula Pesto Recipe - She Eats

Ridiculously Luscious Arugula Pesto

Prep

Cook

Total

Yield 2 servings

Ingredients

  • 2 Cups (or 2 giant handfuls) of Fresh Arugula Leaves.
  • 1/2 C Walnuts.
  • 1/2 C Good Quality Extra Virgin Olive Oil.
  • 1 Medium Preserved lemon, rinsed, flesh discarded, and chopped.
  • 3 Cloves Garlic, peeled & roughly chopped.
  • 1/2 C Grated Parmesan Cheese.
  • Coarse Sea Salt & Fresh Cracked Black Pepper to taste.

Instructions

  1. Pre-heat your oven to 300 degrees F. Place the walnuts on a shallow baking pan, drizzle with just a 1/2 tsp of olive oil and sprinkle with salt. Toss to coat. The oil will help the salt adhere to the nuts. Place in hot oven and bake 10 - 12 minutes, or until toasty but not burnt. Shake the pan occasionally to ensure even browning. Remove from oven and allow to cool. If you toast extra nuts, they'll keep in an air tight container in the fridge for up to a week.
  2. Put everything into a food processor. Process until blended and smooth.
  3. Serve with crackers (I like Fig & Olive Raincoast Crisps), fresh mozzarella and shaved radish. Or, toss in pasta or spread on toast. It pretty much goes with anything.
  4. Eat.

Where do you find your happy? Does nature agree with you? Or are you more a concrete jungle kinda person? Do you cook with preserved lemons? What’s your favorite version of pesto? Spill it below in the comments section.

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7 Comments

  • Reply
    Thalia @ butter and brioche
    July 24, 2014 at 10:40 PM

    i’ve never used arugula in pesto before, ive only ever used basil, pine nuts and parmesan. definitely will be trying your version. thanks for the idea!
    Thalia @ butter and brioche recently published…Parmesan, Polenta, Sage and Black Pepper MadeleinesMy Profile

    • Reply
      Kristy Gardner
      July 25, 2014 at 10:18 AM

      Oh Thalia! There’s so many different ways to make pesto. I think you’re right – basil, pine nuts and parm is divine. But I use just about any green I have (and any nuts I have on hand) and make it into a delicious, spreadable topping and call it pesto. haha… Glad to help – good luck!

  • Reply
    Meghan@CleanEatsFastFeets
    July 26, 2014 at 11:39 AM

    I’m happy you’re happy. Getting your groove back is a great thing, especially when it involves so much bum action.

    • Reply
      Kristy Gardner
      July 27, 2014 at 8:12 PM

      Me too! hahahaha – the more bum action, the better 😉

  • Reply
    La Cuisine d'Helene
    September 3, 2014 at 10:57 PM

    Reading your post I miss Vancouver Island so much. I love waking up and smelling the sea, going for long walks in the woods and look at mountains thru my kitchen window. I came from the FBC group. Follow you now on Pinterest and pinned! So nice that we can do that.

    • Reply
      Kristy Gardner
      September 4, 2014 at 9:31 AM

      Oh Helene! That’s exactly why I moved back here. The smell of the sea, going for long walks in the woods, seeing the mountains through my kitchen window are only the start! What about the sound of the seagulls, the ability to go camping and be in the campground within 30 minutes, the way the rain comes in during the Winter like a tidal storm (so funny and SO wet!), the happy people, the casual lifestyle….. it’s home.

      I’m so happy we’re a part of FBC together!!! Thank you so much for your support. xo!

  • Reply
    FBC Featured Member Blog: She Eats | Food Bloggers of Canada
    November 15, 2014 at 2:11 AM

    […] it weird if I give you another post with crostini? My ridiculously luscious Arugula Pesto Crostini was just that – ridiculously luscious. And so versatile – you can spread it on […]

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