Parsley and Arugula Pesto

Parsley and Arugula Pesto

how to buy isotretinoin Use this parsley and arugula pesto on pasta, on chicken, over eggs, in sandwiches, anything you can imagine. Add a wildly delicious depth of flavor on just about any food you can think of!

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Parsley and Arugula Pest

Prep Time: 20 minutes
Cook Time: none
Makes: about 2 cups, or 2-3 jars

  • 2 garlic cloves
  • 2 cups packed, Italian parsley
  • 1 cups packed, arugula
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raw almonds
  • 1/2 cup grated parmesan cheese
  • 3/4 cup olive oil
  • 1/4 cup cold water, plus more for drizzling
  1. Combine garlic, parsley, arugula, salt, pepper, almonds, parmesan cheese, and half of the water in a blender. Pulse to form a thick paste. If the paste is too thick to blend add a touch more water.
  2. Turn blender onto a continuous blend, remove lid and slowly drizzle in olive oil.
  3. If the mixture is too thick to blend, add more water one tablespoon at a time. You may not need all of the water.
  4. Pesto can be stored in jars and refrigerated for 5-6 days or frozen in ziplock bags for up to 6 months.

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