If you are like us, you are always on the go! Whether you are a working mom or a stay-at-home mom, you are all too familiar with having no time to spare.  Being able to rely on quick and nutritious recipes are key (especially if you can make them ahead of time!).  That being said, we are here to help.

I want to share one of my favorite on the go meals.  It’s Arugula Pesto.

I’m a big fan of pesto.  You can make it many ways — with different greens (maybe fresh spinach?) and herbs (think basil, parsley) and nuts and cheeses.  I like arugula.  I prefer the taste, and I can also always find a pre-washed bag of arugula in the grocery store, so it works for me.

Generally, pesto will involve nuts.  This version does not.  I actually prefer the arugula on it’s own.  So, it’s super easy.  Arugula, olive oil, garlic, salt, pepper and parmigiano-reggiano cheese.  That’s it.

This recipe is sufficient for one pound of pasta — any kind your heart desires — and, in a pinch you have a healthy pasta dinner.

Arugula Pesto
Yields approximately 1.5 cups, which is enough for a pound of pasta

4 cups of arugula (if not using pre-washed, make sure the arugula is dry)
3/4 cup of olive oil
2 cloves of garlic, chopped
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
3/4 cup of grated parmigiano-reggiano cheese

In the bowl of a food processor, add the arugula, chopped garlic, salt and pepper.  Turn the food processor on and begin to stream in the olive oil.  Mix until combined.  Remove mixture to a separate bowl, and fold the grated cheese into the mixture.  Do not process it.  The heat from the food processor may change the consistency.

Helpful Hint: You can make the pesto in advance, either keeping it in your refrigerator (up to a week) or freezing it in ice cube trays. In addition to being the perfect pasta topping, it’s also ideal for marinating meat and fish and for spreading on sandwiches.