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Almond-Arugula Pesto

Use this pesto to make our Fresh Green Tart.

  • Yield: Makes enough for one 13 1/2 -by- 4 -inch tart

Source: Martha Stewart Living, August 2003


  • 1/4 cup whole almonds, toasted
  • 3/4 cup arugula, rinsed well
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon creme fraiche
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 garlic clove
  • Coarse salt and freshly ground pepper


  1. In a food processor, pulse all ingredients except salt and pepper until smooth. Season with salt and pepper.

Cook's Notes

Store in an airtight container up to 2 days.

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