Very quickly shock the greens, in boiling water for a second or two, and then immediately plunging it into ice water to stop the arugula from over cooking. This results in a bright green pesto.
Start by toasting the almonds, either whole or slivered, in a dry pan in the oven on 350F. It should only take about 5 minutes or so. Once the almonds are a light golden brown, and have a nutty smell, remove them from the oven and cool them completely.
While the nuts are toasting, you can blanch the arugula as described above. This step is optional.
Measure out the rest of the ingredients.
Place all the ingredients except the oil, in a food processor, mixer, or blender, and pulse until well combined.
Add one third of the oil to the mix, and blitz it again. Slowly add the rest of the oil until a thick creamy texture is reached.
Storing The Arugula Pesto
To store the pesto simply portion it into little mason jars or other glass containers. If you plan on freezing the pesto, store it flat in ziploc bags or vacuum seal it into small bags.
If you decide not to blanch the arugula and simple blitz everything together it's no big deal, your pesto will just turn out a darker green color.When storing the pesto in mason jars you could choose to process the pesto in mason jars (canning them) to allow for long term storage in a cool cellar.
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Toasted Almond and Arugula Pesto https://www.earthfoodandfire.com/almond-arugula-pesto/ August 14, 2018