We have a houseguest right now. She's a grad student from Iowa State here to study the Oneida sustainabile farming methods at Tsyunhehkwa. It's been great fun not only having a student in the house, but having another veggie lover around.
Here is the argula pesto she made a few night back, and her recipe:
4 c packed arugula leaves (approximately 6 oz)
¼ c pine nuts or sunflower seeds, toasted*
¼ c packed freshly grated Parmesan
1-2 cloves of garlic, roughly chopped
¼ c olive oil
Salt and pepper to taste
In a food processor or blender, blend the arugula, nuts or seeds, parmesan and garlic until smooth. Scrape down the sides. With the machine running, slowly add the olive oil until well blended. Scoop it all out into a bowl and add salt and pepper to taste. Its best if chilled for a few hours, but serve it at room temperature.
This recipe is great for arugula that’s “on the edge” of being too bitter—just blanch the leaves first. Add the leaves to boiling water for about 15 seconds, stirring the whole time. Remove and place in a bowl with ice water and you should be good to go. For more detailed instructions, this website is useful: Food Network arugula pesto
*These can be raw as well, whatever you prefer. Walnuts are also a good substitute.