Lemon Arugula Pesto
Servings: 6
Don't toss that wilted arugula! Turn it into a fresh lemony arugula pesto instead. It's especially delicious served with roasted veggies or as a base for avocado toast.
Equipment
Ingredients
- ¼ cup raw almonds
- 2 garlic cloves peeled and halved
- 4 cups baby arugula
- 2 tbsp lemon juice
- ½ cup extra-virgin olive oil
- sea salt, unrefined to taste
Instructions
- Place almonds and garlic cloves into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
- Add arugula to the food processor. Pulse a few times to combine.
- With motor running, add lemon juice and olive oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week.
Notes
- Other nuts can be substituted for the raw almonds.
- Swap half of the arugula with spinach or another mild leafy green or herb for a milder flavor.
- Can also be frozen for up to 2 months.
Nutrition
Calories: 199kcal, Carbohydrates: 2g, Protein: 2g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Sodium: 4mg, Potassium: 101mg, Fiber: 1g, Sugar: 1g, Vitamin A: 317IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg