This is a bright and fresh pesto that works as a dip, sandwich spread, or pasta sauce. It’s a great recipe because every time I serve it, it disappears along with all of the veggies I served it with! I first had it at a friend’s potluck, so thank you again to whoever brought it : )
Arugula is an aromatic salad green that is high in vitamins A and C and low in calories. If you can’t find any at the store (although it should be available year round) you can substitute water cress which has a similar peppery taste or fresh baby spinach.
2 1/2 cups fresh arugula
1/2 cup almonds, toasted
2 garlic cloves, minced
1/2 cup flat leaf parsley, roughly chopped
1/2 cup light feta cheese, crumbled
100ml olive oil
Juice from half a lemon
- Add all ingredients into a food processor and blend until almost smooth.
- Serve with fresh veggies, bread, or on pasta.
Recipe adapted from Choices Market