Arugula Pesto

1. 1

   Place the arugula, Parmesan cheese, almonds, garlic, salt, and pepper in a blender or food processor and pulse several times to chop.

2. 2

   Add the lemon juice and pulse to puree.

3. 3

   With the motor running, add the olive oil and puree until smooth.

4. 4

   Refrigerate in an airtight container until ready to use, or for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.