Arugula and Almond Pesto

Name: Arugula and Almond Pesto
Yield: Makes about 1½ cups
Ingredients: 1/4 cup, almonds, lightly toasted; 4 , garlic clove, peeled; 4 , anchovy fillets, rinsed and patted dry; 1 , serrano chile, stemmed, seeded, and halved lengthwise; 6 ounces (6 cups), arugula; 1/4 cup, lemon juice (2 lemons); 1/4 cup, extra-virgin olive oil; 1 1/2 teaspoons, kosher salt

Vegetables
Quick
Make Ahead
Sauces

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV

For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped.

SERVES Makes about 1½ cups

TIME 15 minutes

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