Arugula Pesto
Ingredients
2 cups tightly packed arugula
1 cup tightly packed Italian parsley
½ cup toasted almond slivers
1 T. capers, rinsed and drained
1 medium garlic cloves, peeled
2 T. lemon juice
½ cup extra olive oil
Celtic Sea Salt
Freshly ground black pepper
Instructions
- In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic, and lemon juice. Pulse until finely chopped, scraping the sides if needed.
- While the food processor is running, pour the olive oil through the feed tube.
- Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
- Refrigerate for 4 days or freeze in ice cube trays for up to 6 months.
Serves 1
Inspired by www.nomnompaleo.com
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