Almond arugula pesto
- 1/4 cup whole almonds, toasted
- 3/4 cup arugula, rinsed well
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon creme fraiche
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 garlic clove
- Coarse salt and freshly ground pepper
Instructions:
For this simple Pesto, 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.