Sugar Snap Pea & Arugula Pesto
The sugar snap peas give this pesto a bright fresh flavor. Use on pasta, on crostini with feta for an appetizer or as a dressing for a quinoa salad, like in the next post. xo
2 C Sugar Snap Peas, chopped
1 6 oz Bag Arugula
5 Cloves Garlic
1/2 C Olive Oil
Juice and Zest of 1 Lemon, more if you desire
1 t Salt
1 t Pepper
1 t Red Pepper Flakes
Place all ingredients in a food processor and process until smooth. Taste for salt and serve. Can be stored in the refrigerator for up to a week.
2 C Sugar Snap Peas, chopped
1 6 oz Bag Arugula
5 Cloves Garlic
1/2 C Olive Oil
Juice and Zest of 1 Lemon, more if you desire
1 t Salt
1 t Pepper
1 t Red Pepper Flakes
Place all ingredients in a food processor and process until smooth. Taste for salt and serve. Can be stored in the refrigerator for up to a week.
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