Pesto Presto
Lemon-Infused Arugula Pesto with Toasted Almond Crunch
20 minutes
Serves 4
SideItalianGluten-freeShellfish-freeSoy-free
Herb's take
This isn't your nonna's basil pesto. Here, peppery arugula joins forces with lemon and parmesan for a zippy Italian spread, finished with a shower of crunchy toasted almond slivers. You'll learn the secret to a creamy, emulsified pesto without a food processor, or a pine nut in sight.
Ingredients
Yield
4
Instructions
- 01Heat a small skillet over medium heat. Add almond slivers and toast, stirring frequently, until golden and fragrant, about 3 minutes. Transfer immediately to a cool plate.
- 02In a large mixing bowl, combine arugula, lemon zest, and lemon juice. Add a pinch of salt and a few cracks of black pepper to taste.
- 03Add parmesan cheese to the bowl with the arugula mixture.
- 04Slowly drizzle in olive oil while vigorously stirring or mashing with a wooden spoon until the mixture forms a loose, slightly chunky paste.
- 05Taste and adjust seasoning with more salt, black pepper, or a drop of lemon juice if needed.
- 06Transfer the pesto to a shallow serving dish or small bowl. Sprinkle toasted almond slivers generously over the top.
- 07Serve at room temperature as a side salad, dolloped on toasted bread, or as a fresh accompaniment to grilled vegetables.
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