Pesto is one of my favorite sauces. I used to (before allergies) put it on everything; chicken, pasta, bread! Yumm… Now that we are unable to use ingredients commonly found in pesto i.e. pine nuts, peanuts, or walnuts, we have just stayed completely away.
A friend of ours (who just so happens to be a chef) invited our family over for an allergy free meal. This meal included my favorite, pesto! Even better, after inspecting his kitchen, reading all the ingredients he had already sent me through text (in advance), and having him repeat the ingredients all back, I found out that Arugula was used to make his pesto.
Side note: My love for arugula is one that I can’t explain. Spicy but fresh all at the same time, it’s like heaven.
I was very skeptical of this combination but OH.MY.GOD. I can’t believe I’ve been missing this amazing concoction for 3 years. I promise you won’t be sorry for trying this one out
- Lemon (1)
- 3 Cloves of Garlic
- Olive Oil
- Over medium heat cook down 3 cloves of garlic with a little olive oil
- In a food processor or blender combined the rest of your ingredients
- When the garlic is browned add the olive oil and garlic to your mixer
- Blend on your low setting and drizzle olive oil in as all your ingredients puree
Thanks Jeff – http://grubtribe.org/