Arugula Almond Pesto
We make this pesto in the early spring and late fall when fresh basil isn’t available at the farm. I love the slight peppery flavor of fresh arugula and when paired with almonds, garlic and parmesan cheese this simple sauce is a home run. We like adding this to pasta, pizza, roasted veggies, spread on sandwiches or simply served as a dip with raw veggies and crackers.
Arugula Almond Pesto
Prep Time: 10 minutes Cook Time: 0 minutes
- 1 cup arugula
- 1/4 cup lightly toasted almonds, roughly chopped
- 1 large clove of garlic, chopped
- 3 Tablespoons fresh lemon juice
- 1/4 cup freshly grated parmesan cheese
- Coarse salt
- 1/2 cup extra virgin olive oil
Preparation
- Combine the arugula, almonds, garlic, lemon juice, parmesan cheese and salt in the bowl of a food processor. Pulse, until coarsely pureed. With the motor running slowly drizzle in the olive oil. Continue to process until smooth and creamy. Taste and adjust seasonings as needed.
