Sunday, July 21, 2019

RECIPE: Arugula Almond Pesto

Original recipe: Arugula Pesto

I followed the original recipe almost exactly except for the part where she tells you to drizzle in the EVOO.  Olive oil can be damaged by the speed of the food processor blades so I poured it in quickly, scraped down the sides, and then pulsed it once to combine.

Arugula Almond Pesto
Makes 1.5 cups

  • 1 cup clean dry arugula leaves
  • 1/4 cup lightly toasted almonds* (I used a small fry pan to toast them), coarsely chopped
  • 1-3 large garlic cloves, chopped**
  • 3 T. fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 c. EVOO
  • 1/2 t. himalayan pink salt

Combine everything except the EVOO in the bowl of a food processor or blender and pulse until almost smooth.  (It took some time to get the almonds to break down!).

With the motor running, pour the EVOO down the feed tube in about 3 seconds.  DON'T OVER-PROCESS or the blades will damage the EVOO and make it bitter!  If it's not creamy, scrape down the sides and then pulse once or twice.

Taste and adjust seasoning.  Use like basil pesto.

*You can also use walnuts
**If you want, you can toast two garlic cloves in their skin until blistered, then peel and mince.  If you don't toast two of the three, then only use 2 fresh cloves.

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