Arugula Pesto

CASE: Use up leftover arugula when there is no other lettuce in the house! I came across a recipe for butter leaf lettuce pesto, and my life just...changed. There's no other word for it. The idea that you could take butter leaf and make pesto was just so imaginative and clever and foreign to me. I felt my cooking juices reenergized, really. So I thought, I am going to make arugula pesto and that is that.

Arugula Pesto
1 leftover bag arugula
2 raw garlic cloves, smashed
1/2 cup olive oil
3 T milk
2 T sour cream
handful walnuts
salt
pepper
1/4 cup - 1/2 cup parmesan cheese

Carefully blend in a blender. It will take time and a fork, as this is exceptionally thick.

HINT: You might want to put the arugula in little by litte, as it takes FOREVER to blend it. I don't know, but I think the better strategy is to put the liquid materials at the bottom, and the walnuts at the very end.


VERDICT: GUILTY OF BEING DELICIOUS!!! This would be so, SO amazing on steak, I think. I am having house guests next week, and am planning to do a flank steak dinner with this pesto. I'm still mulling over what to serve it with...maybe oven roasted tomatos...maybe a grilled radicchio? Radicchio with a light balsamic dressing? I want the arugula to shine, so I think something peppery wouldn't work. Anyway, I'll probably make a nice jam crostata to go with it, as it is easy and presents so well. There's a french cafe nearby that makes really wonderful gelato, so I will serve it with that.