Arugula Pesto

I love making pesto with things other than basil and/or pine nuts. In fact, I can’t remember the last time I made a “traditional” pesto! This arugula pesto is bright and zesty from the spiciness of the arugula and the fresh lemon juice. The bright green color is fabulous.

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I served this tossed with whole wheat spaghetti, anchovies, and peas, topped with a soft boiled egg. Delicious!

All measurements below are approximate – I eyeballed it! Feel free to adjust quantities to suit your taste.

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Ingredients
1/4 cup grated Parmesan cheese
Scant 1/4 cup slivered almonds
Juice of 1/2 lemon
1-3 cloves garlic (depending how garlicky you want it!)
2 cups arugula
1/4 cup extra virgin olive oil; more or less as needed for the thickness you want
Salt & freshly ground black pepper to taste

Method
1. Combine all of the ingredients except the oil in a food processor. If you have a small one, like mine, you can add the arugula in stages. Blitz until combined and smooth, pouring in the oil in a thin steady stream while the food processor is running
2. Taste and adjust quantities and seasoning if necessary

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That’s it! You can make this in advance of whatever recipe you want to use it in, and store it in the fridge for up to 2 days.

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