Arugula Pesto

Whenever I buy a bag of arugula, I tend to use half the bag for a salad and not have a use for the rest. Here's an interesting twist on pesto that lets me use up my leftover arugula. Arugula pesto can be mixed into warm pasta, spread on bread, or used as the base for a pizza.

Arugula Pesto

Makes 1/2 a cup of pesto

1 cup arugula

1/4 cup basil

1/4 cup Parmesan cheese, shredded

1/4 cup olive oil

1 garlic clove, pealed

1 tablespoon walnuts

1. In a food processor, coarsely chop walnuts.

2. Add arugula, basil, and garlic and pulse several times.

3. Add Parmesan and pulse several more times.

4. Drizzle in olive oil while pulsing. Be careful not to overuse the food processor. Pesto should be combined, but not completely pureed. 

Tomato, Basil, and Parmesan Salad

This salad is similar to Caprese, but with Parmesan instead of mozzarella.

Tomato, Basil, and Parmesan Salad
Serves 2

2 medium tomatoes
2 ounces Parmesan cheese, shaved
Fresh basil
Salt and cracked black pepper

1. Lay out tomatoes on a plate.
2. Top with Parmesan, basil, salt, and generous cracked black pepper.