Chef John's Almond Arugula Pesto recipe

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Ingredients

½ cup arugula leaves, or more to taste
⅓ cup olive oil
⅓ cup raw almonds
4 cloves garlic
salt to taste

Nutrition Info

210 calories
carbohydrate: 2.6 g
cholesterol: : -
fat: 22 g
fiber: 1 g
protein: 1.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 40.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Arugula is also quite a beautiful herb. Fragrant, spicy, crisp;it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes.

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