Prep time: 5 min Yield: 1 cup Recipe by: Elizabeth Lindemann
You can add this to pasta, or cooked beans, or thin it out with more olive oil and use it as a salad dressing. Store pesto in your fridge in an airtight container for up to two weeks, or freeze for up to 6 months.
Ingredients:
- 2 cups packed baby arugula
- 1 small clove garlic
- 1/2 cup almonds (Sliced, slivered, or whole. Pine nuts, walnuts, or other nuts can also be used!)
- zest of one lemon
- juice of 1/2 lemon
- salt and pepper, to taste
- pinch of cayenne pepper (optional)
- 1/2 cup olive oil
- 1/3 cup grated parmesan, Romano, or cotija cheese (optional)
Directions:
- Add all ingredients except for olive oil and cheese to a food processor.
- Turn food processor on. While it is running, drizzle the olive oil in gradually.
- Once the ingredients are well blended and pesto looks smooth, uncover and add cheese, if using. Pulse to combine.
- Serve spread on toast, mixed with pasta, on cooked grilled chicken or steak- or eat with a spoon!