Chef John's Almond Arugula Pesto

1/2 cup arugula leaves, or more to taste
1/3 cup olive oil
1/3 cup raw almonds
4 cloves garlic
salt to taste

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 arugula.
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.

05/09/2018

recipepes.com Chef John's Almond Arugula Pesto, recipe PT15M PT1H 5 455 calories

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Chef John's Almond Arugula Pesto

Ingredients

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