CHEF JOHN'S ALMOND ARUGULA PESTO
Steps:
- 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.
- 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.
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