Arugula has vibrant lobed green leaves and tastes fresh and peppery, with notes of nuts and mustard.
The younger leaves are tender and flavorful and best eaten raw due to their milder flavor, whereas the mature leaves are much more bitter and stronger tasting and are often cooked to moderate their edgy flavor.
Can be used in salads, pesto, stir fries, as a pizza topper, quiche filler, grilled cheese, and pretty much anything you want to add a peppery kick to!
The sharp flavor of arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomatoes and robust cheeses such as goat, blue and Parmigiano-Reggiano.
In the Gulf of Naples, on the island of Ischia, arugula is made into a liqueur known as Rucolino. It is said to be lively on the palate and with a pleasingly bitter aftertaste.
Best stored in the refrigerator in bag or chopped in a container.
RECIPES
Easy Arugula Pesto
½ cup walnut pieces (or cashews, almonds, pinenuts)
1 garlic clove, minced
2 cups packed arugula leaves
½ cup freshly grated parmesan cheese
salt to taste
1 cup extra-virgin olive oil
In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down sides of the bowl as needed. Taste and adjust the seasonings (https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200)
Snap Peas and Green Beans with Arugula Mint Pesto
