10 hours ago
Tuesday, July 7, 2015
This is a great version of pesto.
Use fresh arugula instead of basil, and Marcona almonds from Spain instead of plain walnuts.
Spread this on everything.....focaccia, fish and sandwiches.
This is my new favorite.
Arugula Marcona Almond Pesto:
2 cups of wild arugula (rocket)
2 garlic cloves
1/4 cup of Marcona almonds
zest of a lemon
1/4 cup of parmesan cheese
sea salt & black pepper
1/4 cup olive oil
Whiz all ingredients together in a food processor until desired consistency.
I'm slathering it all over my body.
Keep covered in fridge.
Lasted me a whole week.