PREPARATION:

COOKING TIME: 

PORTIONS: 8

INGREDIENTS:

• 5 cup loosely packed arugula
• ½ fresh mint
• ¼ cup toasted almonds
• 50 gr Parmigiano Reggiano
• 2 garlic cloves
• 1 teaspoon lemon zest
• 3 tablespoon lemon juice
• Salt
• Stefano’s olive oil

PREPARATION:

1. Put all ingredients in a food processor (except oil) until finely chopped and then pour olive oil while the food processor is running slowly, until the texture is like a pesto.
2. You could add less olive oil and put a bit of water to delude.

*Excellent with lamb chops!

Add tuna, white beans, cherry tomatoes and pepperoncini oil (Goccia Di Sole) to your pesto and you have a good sauce for pasta.