Saturday, June 13, 2009
3 garlic cloves
1/3 lb Synergy arugula
1/2 cup olive oil
1/2 cup feta
1/2 cup walnuts
salt to taste (~ 1/2 tsp, but depends on how salty the feta is)
Blend all the ingredients in a food processor or blender. Feel free to add more olive oil to suit your texture preference. Season with salt and pepper.
As with other pestos, be sure to store in a container with a piece of plastic wrap directly on the surface, or add a layer of olive oil to the pesto to keep it from turning brown.
Enjoy on a piece of local bread, as a pizza topping, or as a light accompaniment to pasta.