I love pesto in the summer. It's a staple to use up fresh basil and vibrant greens, and I find something so elegant about its simplicity. The sharpness of arugula pairs nicely with the nutty earthiness of almonds; roasting the nuts adds a satisfying layer of dimension and richness that substitutes dairy. Using a high quality olive oil is key!
Ingredients
2 packed cups Arugula
1/4 cup fresh Basil
1/2 cup Almonds
1/4 cup Pine nuts
1/3 cup Extra Virgin Olive Oil
1/2 Lemon’s juice + zest
1 clove Garlic
Salt and Pepper to taste
Method
Preheat oven to 325 F. Lay raw almonds on sheet pan or skillet and roast for 20 mins, tossing midway to make sure they don't burn! In the last 5 minutes, add in the pine nuts. Once nuts are roasted and cooled, add all ingredients into a high speed blender or food processor. Blend until well combined to achieve desired consistency. Serve with pasta, rice or simply spread onto toasted sourdough!
Spelt pasta
Mixed into brown rice, almost like a risotto!
