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
Roasted, unsalted peanuts
Cold pressed olive oil
Himalayan salt up on taste
In This Recipe
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.