Arugula Pesto


2 cups tightly packed arugula
1 cup tightly packed Italian parsley
½ cup toasted almond slivers
1 T. capers, rinsed and drained
1 medium garlic cloves, peeled
2 T. lemon juice
½ cup extra olive oil
Celtic Sea Salt
Freshly ground black pepper


  1. In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic, and lemon juice. Pulse until finely chopped, scraping the sides if needed.
  2. While the food processor is running, pour the olive oil through the feed tube.
  3. Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
  4. Refrigerate for 4 days or freeze in ice cube trays for up to 6 months.

Serves 1

Inspired by

Judy Gentner