Arugula Pesto A, and Vegan Sauce
- Yield 16 servings
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
Arugula Pesto A, and Vegan Sauce sits in the Vegetables section of Regbie. The card serves 16 servings. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 2 cups tightly packed baby arugula
- 1 cup tightly packed Italian parsley
- ½ cup toasted almond slivers
- 1 tablespoon capers, rinsed and drained
- 1 medium garlic clove
- 2 tablespoons lemon juice
- Freshly ground black pepper
Method
In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic cloves, and lemon juice. Pulse until finely chopped, scraping the sides down if needed.
Then, while the food processor is running, pour the olive oil through the feed tube.
Process until smooth (or your desired chunkiness). Salt to taste with salt and pepper.
Kitchen notes
- *In the nutrition facts, 1 serving is 1 tablespoon of pesto.
- Arugula pesto can be refrigerated in an airtight container (e.g., a mason jar) for 4 days or frozen in ice cube trays for up to 6 months.
- The cook normally add a drizzle a thin layer of olive oil on the top of the pesto before refrigerating or freezing it so it won't discolor as easily.
