Arugula Pesto

One of our current favourite salad dressings features arugula. The nutty, rich flavour of the arugula lends itself well to various types of salads, and a lot more salad gets eaten when it's dressed with this pesto! Usually we use arugula as a salad green in a salad, but this pesto really takes things to the next level. This is also a very quick salad dressing to prepare, taking only a couple minutes to put together. Make lots, since it stores well and will keep for a week in the fridge.

Arugula Pesto

1/2 bag baby arugula (approximately half of a 1/3 pound bag)

approximately 1 - 2 Tbsp of a fresh herb (such as chives, basil, dill) (optional)

1 clove garlic (optional)

1/4 - 1/2 teaspoon sea salt or seasoning blend (such as Herbamare)

1 Tbsp balsamic vinegar

1 - 2 Tbsp apple cider vinegar

1/4 cup almonds (optional, but very good)

1/3 cup olive oil

Method

Set everything into the bowl of a food processor. Process on high for about 10-15 seconds, or until everything is almost blended together. Scrape down the sides and process for a few more seconds, or until everything is uniformly mixed.

Taste the pesto, and adjust the vinegar : oil balance to your liking.

Use it as a dressing for leafy greens, coleslaw, spread on garlic toast, a side dip for pasta dishes or ratatouille, etc.

Store leftovers in a jar in the fridge for up to one week.

Note: The exposed edges of the pesto may turn a darker green. This is normal. To prevent that, spread a thin layer of olive oil over the pesto after it's packed into the jar.