Arugula Pesto
Move over, ketchup. The queen of condiments has arrived. Garlicky? Yes. Fresh and bright? Yes. Amazing with just about any protein while also being vegan? Yes and yes.
For those of us who love pesto, we know that the traditional version is made with basil but just about any tasty green will work. In this case, peppery arugula brings a ton of flavor and just a hint of acidity.
INGREDIENTS
1 medium garlic clove
1 cup extra virgin olive oil
4 ounces baby arugula (about 4 cups loosely packed)
1/2 cup pine nuts, toasted
1/2 teaspoon salt
RECIPE
Place garlic clove in a food processor and pour olive oil over. Pulse 4-5 times, until garlic is roughly chopped then add arugula and pulse 2-3 time more.
Add pine nuts and salt and process until pesto is finely chopped but not completely smooth.