I'm not a huge arugula fan. When it's in a salad, it's just too bitter and peppery for my tastes (I'm a bitter lettuce whimp...I like romaine). But when it's combined with garlic, lemon, almonds, and olive oil it transforms into a flavorful, creamy, bright pesto. It's magic! It's more subtle than a regular basil pesto, but it may be even more fresh and versatile.
This vibrant, green sauce is perfect for jazzing up some grilled or roasted veggies this summer. While they're still warm, toss them in some pesto, or just drizzle it over the top. Hello, yes! If you want to transform it into a salad dressing, add a bit more lemon juice and olive oil and thin it out with water if you'd like. And if you put greens in your salad AND your salad dressing you obviously get bonus points.
This would be great on chicken, fish, veggies, potatoes, pasta, pretty much anything. It's super quick to throw together in your food processor, so it's an easy way to add tons of flavor to your dishes. It'll stay bright green and yummy in your fridge for nearly a week.
Lemon Arugula Pesto
- Put all ingredients into a food processor, starting with 2T water. Blend it until the pesto is creamy and all ingredients are combined. You may need to scrape the sides of the food processor a couple times to ensure everything is blended.
- If you want it to bethinner sauce, stir in more water, 1T at a time until you reach your desired thickness.
- Drizzle over everything.
If you decide to make this, don't forget to post a picture on Instagram, and tag me with #ideatthatfoodtoo! If you want to just save this recipe for later, click the image below to Pin it.