contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Arugula Walnut Pesto

Jacob Bailey

from Cook With What You Have

--adapted from Cookie+Kate

I used to be decidedly anti arugula pesto. I’d had several versions in restaurants that were just too bitter and strong. And I LOVE arugula but somehow the pesto versions never appealed. For some reason I decided to make some myself this summer and decided I loved it. Maybe the trick is lots of toasted walnuts and the lemon juice.

I like this with pasta, or boiled or roasted potatoes, with fish or as a spread on toast or with eggs.

  • 4 cups of packed arugula leaves, stems removed
  • 1 cup of shelled walnuts
  • 1 cup grated Parmesan
  • 3/4 cup good olive oil
  • 2 garlic clove peeled and minced
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Juice of 1/2 lemon, or a bit more

Over medium high heat, toast the walnuts until fragrant in a dry skillet, about five minutes. Or do this in a 350 degree oven for about 8 minutes.

In a food processor, combine the arugula, salt, walnuts and garlic. Pulse while drizzling in the olive oil. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.

This makes enough to generously coat a pound of pasta and have a little left over.