Arugula Almond Sauce
Arugula is the Clark Kent of greens—meek-looking in the garden, but in the kitchen it morphs into Superman, able to leap tall buildings with a single bound.
Ingredients
¼ cup roasted blanced almonds
1 large or 2 small bunches arugula
1 medium garlic clove
2 green onions, cut up
1 tbsp. fresh lemon juice
5 tbsp. olive oil
Salt
Freshly ground pepper
Directions
Coarsely puree almonds, arugula, garlic, green onions, and lemon juice in a food processor.
Keep the machine running as you gradually add enough olive oil to make a thick sauce.
Season with salt and pepper to taste.
Suggestions
Consider making a double batch of this spunky sauce, for event though it's best at the first serving, it keeps its vivid green color and fresh flavor for days and can be used a hundred ways.
Here's the first five we recommend:
- spooned on grilled fish
- tossed with pasta
- as a dip for raw asparagus and peas
- folded into an omelet
- spread on crackers.
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