I made this pesto a few weeks ago, but I literally have no time to blog. Yesterday I worked from 9:30 am until 9:45 pm and I went to bed an hour after that. I've also made a few other really delicious things, some with friends, some by myself that I will post links to on the bottom of this page.
But back to this pesto. I found it on Pinterest like most things in my life these days and decided that it would probably taste just as good without the cheese. It's from the blog One Hungry Mama.
1/2 cup almonds (I used whole even though it called for sliced, it turned out fine, use what you have)
2 cups packed fresh arugula
1 clove garlic minced
1/2 cup olive oil
Salt and pepper to taste
1. Add the almonds into a food processor and roughly chop.
2. Then add in the arugula and garlic. Slowly drizzle in olive oil while it's blending. I think I used less than the recommended amount, I stopped as soon as it reached the right consistency. I had to add the arugula in batches because I'm working with a tiny food processor.
For some color I just threw some heirloom cherry tomatoes in a frying pan with some oil until they split open and added them on top of the pasta.
I love this recipe because I crave pesto in the winter and basil only grows in the summer. Arugula is the perfect solution. Plus, pine nuts are so expensive it's nice to have a substitute.
Here are some other recipes that I have been doing lately that are definitely worth your time:
Curried Cauliflower Soup