Tuesday, October 18, 2011

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.







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