Lemon Arugula Pesto

I decided to get a little more creative with the greens from our CSA last week. Arugula is a very peppery, bitter green – you can have it in/as salad, but it tends to be a little too potent for my liking. So I used it to make a Lemon Arugula Pesto to have with linguine.

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2 c. baby arugula
2 cloves garlic
1/2 c. almonds
zest of 1 lemon
juice of 1 lemon
pepper/salt to taste
pinch of cayenne pepper
1/2 c. olive oil (I didn’t really measure – I just added the oil based on what I could see with the consistency.)
1/3 c. grated parmesan cheese


1. Add all ingredients except the oil and cheese into a food processor.
2. Turn on food processor. While it is running, gradually drizzle oil into mixture.
3. Once well blended, add cheese and pulse to combine.

Like I said, I used this for a pasta dish, but pesto can also be great on toast with cream cheese or as a marinade for meats. Enjoy!

(Recipe loved and found on Bowl of Delicious.)


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