Ruucola ,Jar Jir, Organic, 0.25 kg pack

Because it is quite peppery, it is often used as part of a lettuce blend, especially if the arugula is more mature and stronger in taste. It's nice in sandwiches as well. You can also use it in recipes like soups, lasagnas and other pasta dishes, pesto, vegetable saut?s, and stir-fries.

Place them in a resealable plastic bag and use a damp paper towel to provide moisture and prevent the arugula from drying out. And store them in the fridge to keep for up to 5 days. Make sure to keep the leaves cold and moist.

Arugula Pesto

Ingredients:

2 cups arugula leaves
1/2 cup walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra-virgin olive oil
6 garlic cloves (unpeeled)
1/2 garlic clove (peeled and minced)
1/2 tsp. salt

Instructions:

1. Brown 6 garlic cloves with their peels on in a skillet over medium-high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor.
   
3. Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
4. Combine the nuts, salt, and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, and grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
   
5. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.?Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.