Raw Bitter Arugula Pesto (vegan/gluten-free)

As an anything green enthusiast, one of my top favorite leafy greens is definitely arugula; with a lemony flavor and a slight bitterness, it is too aromatic and delicious to pass up.  This year I decided I would try growing it in my garden so I could have constant access to this wonderful vegetable.  However, I had never realized exactly why the arugula you buy in stores has such small leaves, while the plant, if left to it's own devices, grows very large leaves - up to almost a foot in length and 3-4 inches wide (if not larger).  Although this is quite beautiful and looks like it will be tasty, just as kale and collards have large leaves... it turns out that the larger arugula leaves get, the more bitter and almost unbearable they are to eat in anything too close to their natural format.  This all being said, I still love this vegetable too much just to dig it up out of my garden or compost all of the large leaves.  That is where this recipe for Raw Bitter Arugula Pesto comes into play!  I needed recipes which make good use of the bitterness of the large arugula leaves, but also make it edible.  Here's a simple recipe that takes less than 5-10 minutes to whip up in your food processor!

Ingredients

large handful of large Arugula
1/2 Cup Raw Walnuts or soaked Raw Almonds
3/4 Cup Extra-Virgin Olive Oil
4 cloves of Garlic
a pinch of Sea Salt, to taste (optional)
a sliver of Lemon, to taste (optional)

Directions

1. Harvest a large handful of large arugula leaves, unless it is store bought - in which case, it won't be nearly as bitter.

arugula plant

handful of arugula

2. Remove arugula leaves from stems and rinse well.

3. Peel garlic cloves and chop in a food processor.

4. Add walnuts and olive oil to food processor. Process.

5. Add arugula and process.

6. Add sea salt and lemon to taste.

7. Remove into a jar (or other storing container) and enjoy! Keep in the refrigerator after opening - can also keep in the freezer.

Raw pestos are very delicious on raw pasta (zucchini noodles!), veggies, or mixed with rice, just to name a few.  I also mixed some of this pesto with pizza sauce for a much more exciting flavor palate on my pizza!