Arugula Mint Pesto


5 cups loosely packed arugula
1/2 cup fresh mint
1/2 cup toasted almonds
1/2 ounce grated Parmesan-Reggiano cheese (about 2 tbsp)
2 garlic cloves
1 tsp. lemon zest
2 tbsp fresh lemon juice
3/4 tsp salt
1/3 cup extra virgin olive oil
2 tbsp warm water

Cooking Instructions:

  1. Pulse loosely packed arugula, fresh mint, toasted almonds, grated Parmigiano-Reggiano cheese (about 2 Tbsp.), garlic cloves, lemon zest, fresh lemon juice, and kosher salt in a food processor until finely chopped.
  2. With processor running, slowly drizzle in extra-virgin olive oil. Add warm water; process until blended.

Recipe Courtesy of Cooking Light