This modified classic pesto recipe substitutes arugula for basil, resulting in a sauce that’s less sweet and has a little bite. Since arugula is a cool weather crop and basil grows in the heat of summer, this recipe is best used in spring and fall to make the most of seasonal produce. Serve arugula pesto on pasta, poultry, fish or bread – it’s delicious on damn near anything.
TOTAL TIME: 10 MINUTES
SPECIAL EQUIPMENT: food processor
It’s easy to make your own salad dressing, and once you taste the fresh stuff, you’ll never go back to the store bought version. This all purpose vinaigrette is a great recipe to start with. We use a hand blender and a wide mouth ball jar for easy clean up and storage, but a stand blender works just as well.
