Almond-Arugula Pesto

Name: Almond-Arugula Pesto
Yield: makes enough for one 13 1/2 x 4-inch tart
Ingredients: 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

January 26, 2012

Recipe information

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

Ingredients

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

Preparation

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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCondiment Sauce Almond Nut Arugula Leafy Greens Vegetable Parsley Herbs & Spices Vegetarian Gluten Free Raw Keto Meal Prep Quick Easy Make Ahead Weeknight Meals No-Cook Food Processor Cookbooks

Recipe notes

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