I really hate wasting food, so I avoid it at all costs. I feel very blessed that I'm able to have a continuous supply of healthy food, so I am most careful to eat it all up and avoid any unneccesary tossing of food.
There are a few ways I keep food waste down:
2. I use the stuff that tends to go bad first before other foods.
3. I rotate and label my pantry.
4. If it's about to go, I cook it.
All this ranting brings me to my recipe. See, I had a point!
After recipe browsing I finally decided that pesto would be the way to go because I had all the ingredients and because I could use up the entire package of arugula. Once the pesto was made I stuck it in the freezer, so that I can make some pasta with it later on (I'm thinking... arugula pesto pasta with sun-dried tomatoes and roasted red peppers... it sounds fancy, right??). I believe it will also stay good in the fridge for about a week if you cover the top of it with a thin layer of olive oil. I mixed the nuts because I didn't have enough to use just one kind, and I used some fresh basil to balance out the peppery arugula.
1 (5 oz) package arugula (I believe it's around 2 cups packed)
1/2 c. fresh basil, packed
1/4 c. walnuts
1/4 c. pine nuts
1 Tb. minced garlic
1/3 c. olive oil (good quality)
1. Toast walnuts and pine nuts in a 350F oven until golden brown, about 5 minutes. You could leave the nuts raw, but toasting brings out their flavor.
2. In a food processor, pulse the nuts and garlic until crumbly. Add the arugula and basil to the food processor and combine with the nuts. You will need to work in a couple of batches. Add the oil between batches to help keep everything moving.
3. Once everything is added, process until everything is well combined. Store in the fridge or place in the freezer. Enjoy!