"Cryambers" > wrote in message
oups.com...
> Dee Randall wrote:
>> I am reading Giada's Everyday Italian book. She gives a recipe for
>> arugula
>> pesto (2 cups fresh arugula) no nuts. Just cheese and olive oil and
>> garlic.
>>
>> Has anyone made pesto made solely of arugula?
>> Thanks.
>> Dee Dee
>
> I have made her arugula pesto recipe. I can't leave well enough alone,
> so I tossed in a handful of aging basil I had on hand and added some
> toasted pine nuts. It was great but probably would have been fine
> without these additions. I did use baby arugula I bought for salad.
> Really mature arugula would probably be a lot more peppery.
>
> (I've lost track of the thread, but I think the rocket science comment
> may have been an allusion to arugula being called rocket in come parts
> of the world.)
>
> Pat

Soo funny the rocket science innuendo! I recall looking up this information
about arugula & rocket definition some time ago.

So, you tinkered with her recipe. I think I probably would too -- I'd need
some basil, though, and that's not something I have on-hand. I'll try this
recipe soon when I get a box of Costco's baby mesclun that I can sort out
the arugula. I hope I can sort out the arugula from the other, but I think I
can. It is sort of like a scalloped knife edge 2-1/2 to 3" long.
Have you used arugula on a pizza? I'm always tempted, but so far DH has
nixxed it.
Dee Dee