Arugola Almond Blender Pesto
Tidbits
The antique Romans sustained that arugola was an aphrodisiac.
Arugola has a very distinct, peppery, tangy taste that works very well mixed with other salad greens with a more delicate flavor. In addition to using these tasty greens in salads they can also be coupled with carpaccio, chicken, pasta and risotto.
If you are choosing a small fresh bunch rather than pre-packaged greens try to choose a bunch with a vibrant green color that has not began to wilt. Better yet, grow your own in your herb garden!
Ingredients
- Arugula - 2 cups
- Raw Almonds - 50 g
- Extra Virgin Olive Oil - 1/2 cup
- Pecorino - 1/2 cup grated
- Butter - 3 Tbl. Softened
- Salt - 1 tsp.
- Ice cube - 1
- Garlic clove - 1
Instructions
1. Wash and dry arugula leaves. Put the leaves, garlic, almonds and garlic in blender until creamy then add the ice cube which helps amalgate the sauce and blend 2 or 3 more minutes. Stir in the grated cheese and softened butter by hand.
2. This pesto can be frozen in ice cube trays. If freezing it, do not add the cheese or butter until you thaw it for use.
