The farmers markets are in full swing and now it’s time to figure out what to do with all of those fresh veggies!  Dara shared an Arugula Mint Pesto recipe, from “Minnesota Bounty: The Farmer’s Market Cookbook” by Beth Dooley, University of Minnesota Press, on her show Saturday.

Arugula makes a snappy pesto that is great stirred into pasta or rice, spread on a pizza, or swirled into mayonnaise for a dip or a sandwich spread. For a zestier spread, substitute watercress for arugula in this recipe.  Serves 4.

4 cups arugula (or watercress, for something zestier)

1 cup packed mint leaves

½ cup good quality olive oil

2 cloves garlic

2-3 tablespoons lemon juice

Salt and freshly ground pepper

½ cup shaved hard, aged cheese, such as Parmesan, pecorino, or Asiago

Put all of the ingredients into a blender or a food processor and process until smooth. Store the pesto in an airtight container in the refrigerator.

For more recipes and information on food in the Twin Cities, tune in each Saturday morning at 11:00 for “Off the Menu” with Dara Moskowitz Grumdahl!


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