Arugula Pesto

Several months ago we were visiting good friends and had what turned out to be a revelatory conversation with a vegetarian friend who had never considered making pesto out of anything besides the traditional basil. It’s true! Any green (or pink, even!) can be made into a Pesto following essentially the same basic formula, give or take. 

I had A LOT of arugula left over this week and knew I had to use it or waste it (which I refuse to do!), so pesto was a perfect solution. Super easy, and a light, peppery flavor with a lemony undertone sets this variation apart. And you can whip together a batch in no more than 5 minutes.

For the record, I was so smitten with/distracted by the taste outcome that I neglected to take real and pretty pictures. Don’t hate until you make and try this–you’ll understand! Here you go.

WHAT YOU NEED
* 2C (packed) arugula
* 2-3 cloves garlic
* 1/2C almonds (I used sliced, but any would woek, as would other nuts)
* zest of one lemon
* juice of 1/2 a lemon
* 1/4t salt
* 1/4t ground black pepper
* 1/2C olive oil
* 1/3C grated Parmesan cheese
* 1-2t honey

WHAT TO DO
Add all but the olive oil, Parmesan, and honey to a food processor.

Turn food processor on, and while running, slowly drizzle in the olive oil.

Turn off the food processor and add in the Parmesan. Pulse to combine. Turn it off again and add the honey (trust me!). Turn it on again for just a few seconds to really blend everything together.

Taste and add salt or pepper or honey as needed to taste and enjoy on pasta or in a sand which or over grilled veggies or meats or shrimp (or anything!).

Pesto also freezes well, so if you’be got some arugula you need to use, whip up a batch even if you don’t need it now–you’ll be glad you did, I promise!

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