Arugula Almond Pesto

Ingredients

  • 150 grams 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

  1. Toast the almonds.
  2. Add the arugula and oil to a blender. Blend into a fine mixture.
  3. Add the almonds and garlic to the mixture and continue blending. Again, a fine mixture.
  4. Add in the lemon juice, salt and parmesean. Continue to blend until a fine mixture or desired consistency.
  5. 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.
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