(Adapted from a recipe from the Putney Co-op) Arugula is an intense-tasting green, but when mixed with other mild greens it provides a nice balance. In this recipe, the other ingredients (garlic, nuts, and cheese) help offset the sharp flavor of the arugula and offer a new way to serve it.
4 cups packed arugula leaves, well washed and dried, large stems removed ½ cup shelled walnuts ½ cup fresh Parmesan cheese ½ cup or more olive oil 8 garlic cloves, unpeeled ½ tsp. salt or to taste Black pepper Over medium heat, lightly brown the unpeeled garlic cloves in a small frying pan, about 5 - 10 minutes. Allow to cool, then peel off skins. Over medium heat toast the walnuts until aromatic, about 3 - 5 minutes. In a food processor combine the arugula, salt, walnuts and garlic and process while drizzling in the olive oil. Remove from processor and put into a bowl. Stir in the Parmesan cheese and freshly ground black pepper Serve as a mild delicious topping for your pasta or even pizza and it’s a new way to use arugula!