Breville Test Kitchen
Arugula and Almond Pesto Dip
the Fresh & Furious®
15 mins total time
15 mins active time
Easy
Makes 1 cup (8¾ oz)
Ingredients
Measurements:
¼ cup (1½ oz) blanched almonds
2 cloves garlicpeeled
¼ cup (¾ oz) finely grated parmesan cheese
2 cups (2 oz) firmly packed baby arugula
⅓ cup olive oilplus extra to cover
2 tsp fresh lemon juice
Flaky sea saltto season
Freshly ground black pepperto season
To serve
Crackers
Vegetable crudites
Toasted pita bread
Instructions
- 1Put all the ingredients in the blender and the secure the lid.
- 2CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary; add a bit more olive oil if necessary. Season with salt and pepper.
- 3Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread. Transfer unused dip to a clean jar. Pour a little extra olive oil to cover the top of the pesto (this helps prevent any oxidation or browning). Secure the lid and store in the fridge for up to 5 days.Tip: This pesto is also perfect stirred through hot pasta.
