Arugula makes a great pesto. It's beautiful, fragrant, peppery, and bright. I blend it with almonds and garlic for a combo that was just amazing on a grilled steak. Subtle it's not, but that's okay sometimes.
Ingredients
- 0.5 cups arugula leaves , or more to taste
- 0.33 cups olive oil
- 0.33 cups raw almonds
- 4 cloves garlic
- salt to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
-
2
Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Nutrition Facts
Per serving
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