Arugula Almond Pesto
Ingredients
- 150 g Fresh Arugula
- 1.25 cups Almonds (toasted)
- 2/3 cups Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Kosher Salt
- 1/3 cup Parmesean (grated)
- 2 cloves Garlic (smashed)
Instructions
- Toast the almonds.
- Add the arugula and oil to a blender. Blend into a fine mixture.
- Add the almonds and garlic to the mixture and continue blending. Again, a fine mixture.
- Add in the lemon juice, salt and parmesean. Continue to blend until a fine mixture or desired consistency.
- Serve over pasta of choice.
Notes
- - The arugula and oil are usually combined first in order to get a base going which will then be easier to blend everything.
- - If the pasta is warm, the pesto will adhere to it nicely. A few spoonfuls will be enough.
- - The pesto can also be refrigerated and will last at least a couple weeks in the fridge. Exact testing is still required.
