The good-for-you fat from avocado gives this pesto it's silky texture. Super versatile, you can use it as pasta sauce, spread on sandwiches or as a dip.
What makes this Arugula deliciousness even more awesome is that you can get it ready on a whip, no need for long periods of cooking - which is a super bonus now that the spring is here and we want to spend more time outside instead of warming our bellies on the stove.
Don't take me wrong, I still love to stay hours in the kitchen, but sometimes is just nice to relax to the sound of chirping birds and get some sun into our skin.
Preparation time: 15 min
Yield, 1 cup
Level: Easy Peasy
Ingredients:
60g of Arugula (around 3 cups)
1/2 Ripe avocado
1 Garlic clove
1/3 cup of Walnuts
1/2 cup of Fresh Parsley
1 Rosemary steam
1/3 cup of Olive Oil
Juice of 1/2 a lime
Salt & Pepper to taste
On a skillet, toast walnuts. Set it aside to cool.
In the meantime, add all ingredients in a bowl, including walnuts when they've cooled. Puree it with a food processor or a stab mixer. Voilá your pesto is ready. The 15 minutes needed is really just to wash and collect your ingredients. ;)
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