Arugula&Peanut Pesto

By Ivana Prendic
July 19, 2015
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Author Notes: A strange combination for the pesto but very effective. Creamy peanut taste and specific arugula. I personally use it as a spread on homemade bread, topping for pasta, a side dish or as a filling. Pesto is a new green chutney in our homeIvana Prendic

Makes: ivana prendic

  • 200 grams Arugula
  • 100 grams Roasted, unsalted peanuts
  • 150 milliliters Cold pressed olive oil
  • 1 piece Garlic
  • 1 piece Lemon juice
  • Himalayan salt up on taste
  • 1/2 teaspoon pepper (Mixture)
  1. Put all ingredients in a food processor and mix until you get a thick mixture, slightly crumbly ... its not necessarily.
  2. Store in a glass jar in the fridge ... Thus prepared pesto can stand very long. We personally never had one for more than a week, every day it was excellent with no changes in color, taste or smell.

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