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.
Ingredients
- arugula leaves: 0.5 cup (to taste)
- olive oil: 0.33333 cup
- raw almonds: 0.33333 cup
- garlic: 4 clove
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
