Pesto has always been one of my favorite condiments, but sometimes it's overlooked that a wonderful pesto can be made with alternative ingredients instead of the traditional basil and pine nuts
Chop the almonds with a blender and set them aside
2
Also, chop the Parmigiano Reggiano and set it aside
3
Combine in the immersion blender's container the oil, a bit of salt, and the arugula; blend until it forms a smooth mixture
4
Add the previously chopped almonds and Parmigiano into the container and continue blending for a few seconds until everything is well combined. Taste and adjust salt if necessary
Tip:
You can store the pesto in the fridge for a few days, but make sure the jar is always covered with oil to prevent the pesto from coming into contact with the air
Cost
If you use good-quality oil, the price goes up a bit, but it's worth it
Health
It's a very calorie-rich condiment; oil, nuts, and Parmesan are certainly not light ingredients. Try to use it sparingly
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