Lemon Pesto Sauce

🧂 Ingredients

• 4 cups arugula

  aka rocket or rucola
• 1/4 cup almond butter

  smooth or crunchy
• 1 garlic clove
• 1/4 cup olive oil

  extra virgin
• 1/3 cup parmesan cheese

  grated
• 1/2 tsp chili flakes

  adjust to taste
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

• 1 Wash the rocket leaves thoroughly and pat them dry using paper towels.
• 2 In a bowl of a food processor, combine the rocket, almond butter, minced garlic,
  parmesan, lemon zest, and juice. Pulse until the mixture is well blended and
  starts to form a paste. You might need to scrape down the sides of the processor
  bowl and blend again to ensure everything is well incorporated.
• 3 With the food processor running, slowly drizzle in the olive oil. If the pesto
  is too thick, you can add a bit more olive oil or a splash of water to thin it
  out. Blend until you reach the desired consistency.
• 4 Add chili flakes, salt, and pepper to taste. Blend the pesto again briefly after
  adding the seasonings.
• 5 Use the lemon pesto as a sauce for pasta, a spread for sandwiches, or a dip for
  veggies and bread.

Nutrition Info