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 home —Ivana Prendic
Ingredients
-
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)
Directions
-
Put all ingredients in a food processor and mix until you get a thick mixture, slightly crumbly ... its not necessarily.
-
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.
See what other Food52ers are saying.