Arugula pesto

4 cups arugula rocket leaves, washed
1/2 cup organic almonds
1/4 cup organic olive oil
1 Tbsp grated parmesan cheese
1/2 tsp grated garlic (optional)
salt and Kampot pepper
1. In a food processor blend together the rocket leaves, almonds, garlic (optional) and parmesan cheese;
2. Add the olive oil slowly until the pesto gets to your desired consistency;
3. Check the salt and add more if needed.;
4. Serve immediately or freeze in small batches.
A recipe by Hiroko | @hfmoller
Picture by Max and Eli Sussman |

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