TV Dinner: Arugula & Almond Pesto

TV Dinner: Arugula & Almond Pesto

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If you're turned off by the strong flavor of regular pesto, you might want to try this one.

Chef Chris Manning says basil, which is usually in pesto, has a licorice flavor. Here he uses arugula, which he says is peppery with a nutty finish.

He also uses almonds instead of the more expensive pine nuts. You can also use walnuts.

The chef serves the pesto with pasta and grilled shrimp. He says it's also great with chicken.

Watch the video to see how easy it is.

Arugula & Almond Pesto

- 2 cups packed arugula leaves
- 1/2 cup sliced almonds, toasted
- 2 cloves garlic
- 1/2 cup Parmesan cheese
- Salt & pepper to taste
- 1 cup of extra virgin olive oil

Pulse arugula, almonds, garlic, Parmesan, salt and pepper in food processor until coarsely chopped.

With processor running, drizzle in olive oil until the mixture is a smooth paste.

It will keep abut two weeks in the refrigerator if put in a sealed container with a small layer of olive oil on top.

Pair with Gold Label Chardonnay from Coyote Moon Vineyards.

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