Arugula Pesto
1 bunch arugula, stems removed (about 4
ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set
aside. Fill a medium sized saucepan with water
and the 2 1/2 teaspoons of salt, and bring it to
a boil. Add the arugula and as soon as the
water returns to a boil, remove the arugula with
a slotted spoon and place it immediately into
the ice water to stop the cooking process.
Transfer the arugula to several layers of paper
toweling or clean kitchen towels and allow to
drain. Roll up the towels and squeeze as much
moisture as possible from the arugula.
Place the arugula in a blender jar and add the
oil, 1/4 teaspoon of salt and the pepper and
puree until the mixture looks like thick pesto.
There will be a small amount of oil on the
surface. Use immediately or transfer the
mixture to a jar with a tight fitting lid if you are
going to store it. This will keep for at least 5
days, refrigerated. Before using, stir the pesto
to incorporate the oil accumulated at the top.