because it is green

Good morning.
Monday is St. Patrick's Day. I had all intentions of writing about the ever appropriate Irish Soda Bread, but I could not do it. I could not write about the bread, as good as it is, because my heart had wandered to something bright, brilliant, and green.

Arugula, with all your peppery zip and honest finish, if I were a vegetable I would hope to be your friend. On this mid-March line between winter and spring, finding fresh gorgeous arugula made me do a little shimmy, right there in the store. Then! Myrtle and I saw a whole heap of arugula growing tall in a neighbor's yard. Oh boy it feels good to see things grow.

The sun did not set last night until after 7:30pm. I was able to cook with the windows open, a few candles lit, and just the faintest little light turned on over the stove. With a few simple chops and the whirl of the Cuisinart, the zing of lemon and the fresh green scent of arugula and parsley burst into the air like a warm afternoon in the sun. Next Thursday is the first day of spring, and little moments like that make it seem so much more true.

That is one of my favorite things; cooking in the light of a setting sun. Most of yesterday was spent outdoors. When my body is tired, my belly empty, and my face warm with sun, there is no better moment to me than standing at the cutting board with a heap of pretty things.

When it was all said and done, the brilliant green was exactly what a pesto should be. The deep creamy  flavor of the toasted nuts, the peppery bite of arugula, and the light zing of lemon balanced one another perfectly. We tossed a spoonful with noodles and balsamic glazed baby bella mushrooms. Perfection in every bite.

Therefore, though I am not writing to you about Irish Soda Bread, I am writing about a rather perfect pesto that is, coincidentally, quite appropriately dressed for that lucky leprechaun day.

Arugula and Parsley Pesto makes 1 cup

1/4 cup pine nuts, toasted
1/4 blanched slivered almonds, toasted
3 cloves garlic
1 small lemon (2 tablespoons juice)
2 cups washed arugula leaves
2 cups washed flat-leaf parsley
1/3 to 1/2 cup good quality olive oil
1/4 teaspoon salt

1. Toast pine nuts and almonds in dry skillet over medium heat for 3 minutes or in 350 oven for 3 minutes until just golden. They will burn quickly so keep a close eye
2. Put toasted nuts, garlic, lemon juice and half of the olive oil in food processor, and purée until smooth
3. Add in arugula, parsley, remaining olive oil, and salt. Purée until smooth. If the pesto is too thick add a touch more olive oil. I used the whole 1/2 cup of oil. Add more salt if that suits you
4. Toss about 2 tablespoons of pesto with every one person's portion of pasta, or use instead of tomato sauce on pizza, or spread a light layer in an omelet, or schmear a bit on a Grilled chicken sandwich, or. or. or. aaah the goodness of green. enjoy.

Comments

[Emily]

Oh the possibilities! I'm looking forward to trying this! The citrus chickpea salad graced our plates last weekend - mmmmm! Delicious! I can't wait to give this a try! Love, e

[Abigail]

Oh, wow, I completely forgot about St. Patrick's Day! I'd better make something green... This recipe looks fabulous! I'm a huge pesto fan, and it's probably high time I made it with something other than basil. Thanks for the recipe!

[L*Joy]

E and Abigail,
let me just say that I have had a schmear of arugula pesto on nearly every meal since Thursday. it is definitely a nice friend to have around. this morning we whisked about 1 tablespoon into our 3 egg omelet, and stuffed the omelet with avocado. do yourself a favor and make a batch ASAP.
enjoy!
L*Joy