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Almond-Arugula Pesto

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsCondimentSauceAlmondNutArugulaLeafy GreensVegetableParsleyHerbs & SpicesVegetarianGluten FreeRawKetoMeal PrepQuickEasyMake AheadWeeknight MealsNo-CookFood ProcessorCookbooks
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