Arugula Pesto with Almonds

I love lettuce. I would take a good, dark, peppery, spicy, bitter lettuce over Iceberg any day.

Now this pesto will be done before your water even boils.  Talk about fast food!

Arugula Pesto with Almonds
((Printable Version))

Ingredients:
2 cups packed arugula leaves
1/2 cup freshly grated parmesan cheese
1/2 cup raw almonds
1/2 cup extra virgin olive oil
3 cloves of garlic
1/2 teaspoon sea salt
fresh cracked pepper
a pinch or two of crushed red pepper flakes (optional)

Directions:
1. Place garlic and almonds in the food processor.  Cover your ears and give it a whirl until the almonds are coarsely chopped.  Add the parmesan and arugula.  Turn on the processor and pour the oil in a steady stream.  Add the seasoning and give another pulse.

2. Boil some whole grain pasta. Drain the pasta and reserve about 1 cup of pasta water. Drizzle with the pasta with oil, add some pesto and thin with a little pasta water.

Fresh.  Easy.  Delicious.  Fast.  But more importantly.... Homemade.

Linked to: Midnight Maniac, Delightfully Dowling, This Chick Cooks, Frugally Sustainable