With the local weather being as unseasonably cool as it has been in the Northwest, the crops that might normally bolt and go to seed are still going strong. One such delicate and delicious green is Arugula. You’ll be running across it at the Farmer’s markets in Tacoma.
Arugula is just about the only thing currently thriving in my garden due to the weather
Arugula is also called rugola, rucola, roquette, garden rocket, Mediterranean rocket, salad rocket, Roman rocket, or Italian cress (rocket itself a corruption of the French roquette). It’s a tongue tingling Italian green most commonly used in salads. The ancient Roman green is packed with vitamins A & C and has about 2 calories in a 1/2 cup.
It’s still a little early for basil but it can be had easily through local grocery stores or even dried basil can do in a pinch for the added layer of flavor. Once basil season is in full swing, the arugula will be much harder to come by because basil loves the hot weather and arugula does not – much like many Northwesterners…
A non-cheese alternative to pesto, pistou has a stronger herbal flavor as well as a little more kick from the garlic. For the dairy intolerant or vegan, pistou is a great way to get the flavor of the seasons herbs.
Arugula has a spiciness to it that lends itself easily to a pistou, The subtleties of this green, however, would be lost if cheese were added. Blending together well with garlic and olive oil, all that is needed, a pistou can pull together an otherwise unremarkable meal.
While it is still cool enough, try making this quick sauce for a nice spread on some fresh artisan bread, toss with pasta, fresh or roasted veggies or add into a soup.
Arugula & Basil Pistou
by Francine Mastini
Yield: 1 cup
1 1/2 cups packed arugula
4-5 leaves of basil or 1 tbsp dried basil leaves
4 cloves garlic
1/4 tsp sea salt (to taste)
1/4-1/2 cup olive oil
Rinse the arugula and basil in cool water. Dry the leaves, gently patting them with a clean dishcloth or paper towel. Place arugula, basil, salt and garlic into food processor with 2 tbsp olive oil. Pulse until macerated. Continue processing, adding olive oil until a smooth and very loose paste consistency is arrived at. It should be spreadable, not drippy.
Store in a tightly closed container in your refrigerator for up to a week.
