Chef John's Almond Arugula Pesto
Ingredients15 m servings 210
- 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.
Per Serving: 210 calories; 22 2.6 1.9 0 40 Full nutrition
ReviewsRead all reviews 10
Quick, easy and now my favorite arugula recipe. We've had this on burgers, steak and pasta. Full of flavor, although I've been hit in the face with a shovel before and despite the chef's claim...
Very tasty! But best of all, a cinch to make!This recipe was easy to put together with ingredients I always have on hand. I boiled the arugula in a double boiler. When the arugula was done I ...
This smells great! I'm using it in a recipe later, but I will add the rest to a freezer tray and once frozen, my "cubes" of pesto will go in a freezer bag for future use.
This pesto is so easy to make. I didn't have arugula leaves so I used basil leaves instead. I also added a little black pepper, cilantro and red pepper flakes for additional flavor. You can't g...
Love it! Had tons of arugula leftover in my garden, made this recipe, loved it so I used most of the arugula still left. I added jalapeno peppers (3 with seeds included) to my recipe which was u...
Really good. I used a little less olive oil but used a mixture of regular olive oil and some Trader Joe's basil olive oil. I also added a little pasta water to thin it out & served the sauce o...
I used this with spiralled zucchini and it is to die for. The lack of dairy is interesting and appreciated.
This is excellent!! Although I think the garlic needs to backed off by at least one clove of garlic.