We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
Living life through my sweet tooth
7/29/15
Presto, Pesto
If you're looking for a way to use up scads of arugula, look no further than pesto! It is an easy, flavorful, healthy way to use up extra zesty greens.
We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
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