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|Chef John's Almond Arugula Pesto|
"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."
- 1/2 cup arugula leaves, or more to taste
- 1/3 cup olive oil
- 1/3 cup raw almonds
- 4 cloves garlic
- salt to taste
|Prep : 10M||Cook : 4M||Ready in : 15M|
- Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
- Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
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