Arugula Pesto

Name: Arugula Pesto
Yield: Makes about 1 1/2 cups
Ingredients: 4 cups firmly packed arugula, washed and drained; 1 cup (3 ounces) freshly grated Parmesan cheese; 1/2 cup slivered almonds; 4 cloves garlic, smashed; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; Juice of 1 lemon; 1/2 cup extra-virgin olive oil

This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."

Source: The Martha Stewart Show, April 2011

Makes about 1 1/2 cups

Yield

Ingredients

4 cups firmly packed arugula, washed and drained
1 cup (3 ounces) freshly grated Parmesan cheese
1/2 cup slivered almonds
4 cloves garlic, smashed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lemon
1/2 cup extra-virgin olive oil

Directions

1. Place arugula, cheese, almonds, garlic, salt, and pepper in the jar of a blender or bowl of a food processor and pulse several times to chop. Add lemon juice and pulse until pureed. With the motor running, add olive oil and puree until smooth. Use immediately or store in an airtight container, refrigerated, for up to 1 week.