Presto! Pesto!

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It’s been a while since I’ve tried a new dinner recipe. (Last month was a just a drink–delicious but fairly simple). Today’s recipe is a little more complicated in that it has a lot of ingredients but lucky for me, I had all of them in my pantry. Other than the list of ingredients, this recipe is super simple. The key here: Homemade Arugula Pesto.

Zack and I made flatbreads earlier in the week, and I had purchased a HUGE container of arugula to throw on those, and I was looking for ways to use up the rest of it (because our grocery store is dumb and only carries giant containers of arugula that no normal human could ever consume, and I always end up wasting it). I threw it in a few salads, but then I stumbled across a pesto recipe that swaps basil with arugula. I was intrigued.
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Just throw all the ingredients in a food processor, and you’ve got yourself a delicious pesto sauce. I decided to stuff some chicken breasts with the pesto and mozzarella and serve it with linguine in the pesto sauce. Zack and I both deem this meal a winner. Top it off with a big glass of white wine and the season finale of House of Cards (Sidenote–Season 4 was awesome. So much better than season 3. Watch it now or start at Season 1 ASAP if you’ve never watched it before).
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Anyway, if you’re itching to try a new recipe, this one’s pretty simple and “Forks on the Right” approved. Oh, and how convenient—a green meal just in time for Saint Patrick’s Day.
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XO – Courtney
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Arugula Pesto Recipe

INGREDIENTS
· 2 cups Arugula
· 1/2 cup Parmesan Cheese (grated)
· 1/4 cup toasted almonds (or pine nuts)
· 1 clove Garlic (peeled)
· Juice from 1/2 a lemon
· 1/2 cup EVOO
· Pinch of Salt
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DIRECTIONS
1. Combine all ingredients EXCEPT olive oil in a food processor. Pulse for 30-45 seconds until mixture is fine.
2. Add olive oil in slowly and blend into the mixture. Taste and add extra salt as needed.
3. Store in the fridge for up to 2 weeks!

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