Arugula Pesto
  • 2 cups tightly-packed baby arugula (about 5 oz)
  • 2 cups toasted sliced almonds
  • zest of one lemon (about 1 tbsp), or to taste
  • juice of one lemon (about 2 tbsp), or to taste
  • pinch sea salt, or to taste
  • 1 tbsp roasted garlic (or two raw cloves), or to taste
  • 3 tbsp olive oil (or more, to taste)
  • 1 tbsp (or more, to taste) vegetable stock, white wine or water
  1. put arugula, almonds, lemon zest, lemon juice, salt, and roasted garlic in a food processor
  2. blitz until pureed but not liquified
  3. drizzle in olive oil and stock until pesto is sauce-like without being either too runny or too paste-y
  4. scrape into a jar or bowl, cover with plastic wrap and refrigerate until ready to use
Recipe by You Have Been Served at