ALMOND-ARUGULA PESTO

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Almond-Arugula Pesto image

Categories     Almond     Arugula

Yield makes enough for one 13 1/2 x 4-inch tart

Number Of Ingredients 8

1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon crème fraîche
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove
Coarse salt and freshly ground pepper

Steps:

  • In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.

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