Arugula mint pesto
Recipe from Elena Faita
Ingredients
8 Portions
5 cup loosely packed arugula
½ fresh mint
¼ cup toasted almonds
50 gr Parmigiano Reggiano
2 garlic cloves
1 teaspoon lemon zest
3 tablespoon lemon juice
Salt
Olive oil
Method
Put all ingredients in a food processor (except oil) until finely chopped and then pour olive oil while robot is running slowly, until the texture is like a pesto. You could add less olive oil and put a bit of water to delude.
*Excellent with lamb chops!
Add tuna, white beans, cherry tomatoes and peperoncini oil (Goccia Di Sole) to your pesto and you have a good sauce for Rummo pasta.
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