Recipe by Chef John
"Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes."
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arugula leaves, or more to taste
salt to taste
Quick, easy and now my favorite arugula recipe. We've had this on burgers, steak and pasta. Full of flavor, although I've been hit in the face with a shovel before and despite the chef's claim it isn't quite a "hit you in the face with a shovel" sauce. Very potent though.
Very tasty! But best of all, a cinch to make!This recipe was easy to put together with ingredients I always have on hand. I boiled the arugula in a double boiler. When the arugula was done I pulled out the insert and put it in an ice bath for a minute or two. Then I transferred the arugula to a strainer and pressed it with a fork to remove the excess water. In the end it was still quite soggy and I had to wring out the arugula with my bare hands. This is probably easier and much more efficient in the long run. I used prepared minced garlic and cut back the quantity a bit for fear of it being too garlicky. I used about 3 tsp, which I take to be the equivalent of 3 cloves. I didn't find it too overpowering and will probably make it with the full amount next time. A dash or two of salt is definitely needed since this recipe does not include parmesan cheese, as many other pesto recipes do. My picky twin toddlers were reaching their fingers into the bowl and licking the rubber scraper when I finished making this! Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Almond Arugula Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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