Arugula Pesto

Step 1/ 2

• 50 g arugula
• 20 g blanched almonds
• 15 g Parmesan cheese

• cutting board
• frying pan
• grater

Remove stems from arugula and chop finely. Wash leaves and dry well. Roast blanched almonds in a pan without oil over medium-high heat for approx. 3–5 min. until golden brown and then allow to cool. Meanwhile, grate Parmesan cheese coarsely.

Step 2/ 2

• ½ clove garlic
• 30 ml sunflower oil
• 30 ml olive oil
• salt

• immersion blender
• liquid measuring cup

Roughly process the arugula, almonds, parmesan, garlic clove and a pinch of salt with an immersion blender in a tall measuring cup. Then, gradually add sunflower oil and continue to blend. Finally, add the olive oil and blend until you get a creamy pesto. Alternatively, grind in a mortar: First grind almonds and garlic, then add arugula, followed by sunflower oil, and lastly olive oil and Parmesan. Continue to grind until creamy. Enjoy!

Enjoy your meal!