Recipe information
Yield
makes enough for one 13 1/2 x 4-inch tart
Ingredients
1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon crème fraîche
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove
Coarse salt and freshly ground pepper
Preparation
In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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