ARUGULA MINT-PESTO

  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.
  3. Serves 8

 

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