Arugula and Almond Pesto
By Andrew JanjigianPublished on March 19, 2018
Time
15 minutes
Yield
Makes about 1½ cups
Ingredients
Before You Begin
For a spicier pesto, reserve, mince, and add the ribs and seeds from the chile. The pesto can be refrigerated for up to 24 hours. If refrigerated, let the pesto sit at room temperature for 30 minutes before serving.
Instructions
- Process almonds, garlic, anchovies, and serrano in food processor until finely chopped, about 15 seconds, scraping down sides of bowl as needed. Add arugula, lemon juice, oil, and salt and process until smooth, about 30 seconds.
Time
15 minutesYield
Makes about 1½ cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
Before You Begin
For a spicier pesto, reserve, mince, and add the ribs and seeds from the chile. The pesto can be refrigerated for up to 24 hours. If refrigerated, let the pesto sit at room temperature for 30 minutes before serving.
Instructions
- Process almonds, garlic, anchovies, and serrano in food processor until finely chopped, about 15 seconds, scraping down sides of bowl as needed. Add arugula, lemon juice, oil, and salt and process until smooth, about 30 seconds.
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