Parsley and Arugula Pesto

Parsley and Arugula Pesto

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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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