Lemony arugula walnut spread made in minutes with white beans Loaded with superfoods, it is naturally gluten-free, grain-free and vegan.
Arugula is one of my touchstone ingredients. If it is featured on a menu, I will invariably order whatever it is on, I throw handfuls of it on pizza (even ordinary delivery versions), and have been known to eat it straight from the bag. Don’t get me started about how spectacular it tastes with fresh figs…
I’m weird, I know. But something about the peppery-bitter freshness of the greens does me in, every time.
Here’s the one problem: arugula needs to be used promptly or else it will soon turn limp, slimy, brown, or all of the above.
The solution: make a creamy, verdant spread that can be used on pizza, sandwiches, crackers, as a dip, and more. It keeps for at least a week and it can be frozen for up to 2 months. I particularly love it as a spread for open-face tartines, like this:
The ingredients are minimal, and the result is something of a cross between a pesto and a loose hummus. You can use any variety of arugula, but I had a bag of baby arugula on hand; it’s flavor is less pungent than regular arugula.
A happy bonus: arugula is a superfood surprise. In particular, it is very high in Vitamin K, which is essential for calcium regulation (i.e., it helps get the mineral into your bones and keeps it there. It is also rich in antioxidants, such as Vitamin A, Vitamin C (great for your skin), lutein (for eye health), as well as B vitamins and folate. All for 6 calories per cup. Not too shabby.
Some olive oil, garlic, walnuts and lemon are likely already in your pantry…
White beans lend creaminess while keeping the oil (and overall cost) under control. I find they lend some umami flavor to the spread, despite there being no cheese in the recipe.