Arugula Lovers Pesto Recipe

• "In Oregon, basil is strictly a summer thing, but I wanted to have pesto year-round, so I set out to see if other greens could be substituted for basil and came up with this recipe. It has the potency and bite of ...
• 1 c. coarsely minced arugula leaves
• 1/2 c. fresh parsley leaves
• 1/2 c. coarsely cut winter greens, such as mizuna, giant red mustard or possibly argentata
• 1/2 c. walnut halves or possibly pcs
• 2 x to 4 cloves garlic, to taste
• 1 x to 2 jalapenos, stemmed, seeded and coarsely minced, to taste WEAR GLOVES
• 1/2 tsp salt
• 1/2 c. parmesan cheese (2 ounces)
• 1/2 c. extra virgin olive oil

1. Wash the arugula, parsley and winter greens all together in a large bowl of water.
2. Lift them out of the water and transfer to a colander.
3. Set aside to drip-dry a bit.
4. Pulverize the walnuts in a food processor.
5. Add in garlic, jalapenos, salt, parmesan cheese and extra virgin olive oil and the still-moist greens, and process till chopped as fine as possible.
6. Use right away or possibly store in the refrigerator for up to 1 week.
7. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.

in oregon, arugula, parsley, winter greens, walnut halves, garlic, salt, parmesan cheese, extra virgin olive oil

Taken from cookeatshare.com/recipes/arugula-lovers-pesto-70028 (may not work)