Arugula-Mint Pesto

Pesto has always been one of my favorite sauces. You can put it on pasta, throw it on a bun for a burger, top steak with it, or even make a pizza with it!  This weekend, I was flipping through Cooking Light Magazine and saw a sauce page dedicated to versatile, easy to make sauces, and Arugula Mint Pesto was one of them! I whipped it up last night after dinner and tried it on pasta tonight, and it was so good! The peppery taste from the arugula was evenly balanced with the lemon zest and juice. Here's the recipe, give it a try!

Ingredients

• 5 cups loosely packed arugula
• 1/2 cup fresh mint
• 1/4 cup toasted almonds
• 1/2 ounce grated Parmigiano-Reggiano cheese (about 2 Tbsp.)
• 2 garlic cloves
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil
• 2 tablespoons warm water

Pulse loosely packed arugula, fresh mint, toasted almonds, grated Parmigiano-Reggiano cheese (about 2 Tbsp.), garlic cloves, lemon zest, fresh lemon juice, and kosher salt in a food processor until finely chopped. With processor running, slowly drizzle in extra-virgin olive oil. Add warm water; process until blended.