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Arugula, also known as salad or garden rocket, is one of the nutritious green leafy vegetables of Mediterranean origin. It offers an herbaceous, peppery flavor with nuances of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste. It is a small, low-growing annual herb.
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.
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