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
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)
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