Arugula Almond Pesto
Serves: 6-8
Prep Time: 10 Hrs. Cook Time: 5 min. |
Pesto should be simple. It should be earthy, nutty and creamy. It should remind you of all the fresh ingredients that you're using and make you happy with every bite. Or at least that's the sense I got from my good friend Jenny as she claimed the pesto at our framily dinner party!
Ingredients
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Directions
- Combine arugula, almonds, garlic, cheese and lemon in food processor with a 'three finger pinch' of kosher salt.
- Pulse repeatedly until roughly chopped.
- Add in Italian dressing and pulse again until incorporated. Make sure to scrape down the sides of the bowl as needed.
- While food processor is running, drizzle in Olive Oil until fully incorporated and then run for 60 seconds more.
- Taste and adjust salt and lemon to your liking.
- Serve.
Sulli Says: In an airtight container this can last a few weeks. Try it with crackers, meat and cheese, or on your favorite sandwich. My recommendation: Turkey, Ham, a little provolone cheese and toast it for just a few minutes!
Like this recipe? Have pictures of your success? Share in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!