Arugula Almond Manchego Pesto {recipe} – $500 For You to Spend All in One Place

arugula almond manchego pesto
This is just a quick reminder that you have a little more than a week to make, post, and submit a Spanish-Inspired recipe to enter to win $500 to spend at either La Tienda, an awesome Spanish gourmet food and gift retailer, or Sur La Table! (If we didn’t already have a juicer, we’d take Sur La Table and go get one, but that’s just us :) )

All the info to enter is on this post here, along with DOLE’s own recipe for Spanish-inspired Garden Tapas with Tuna. You have this weekend and all of next week before the entry period closes.
arugula almond manchego pesto
To inspire you, we’re sharing a recipe for Arugula Almond Pesto made with Marcona almonds, Manchego cheese, and of course, DOLE Salads Arugula blend. The pesto is great with pasta, spread on grilled bread, or served alongside roast chicken. Get to it! Looking forward to seeing your award-winning recipes, dishes, and/or posts!
arugula almond manchego pesto on pasta

Arugula Almond Manchego Pesto {recipe}

makes about 1 cup

Ingredients

1 garlic clove, peeled and smashed
about 3 cups wild arugula (we used DOLE Salads Arugula blend)
½ cup Marcona almonds, roughly chopped
¼ cup grated Manchego cheese
½ – 1 cup extra virgin olive oil (if you have Spanish olive oil, even better!)
salt and freshly ground pepper to taste

Directions

Pulse garlic clove in food processor until it is chopped finely, about 30 seconds. Add arugula, Marcona almonds and Manchego cheese and pulse until chopped. You may have to stop the food processor, open the top, and push the arugula down toward the blades.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I went with just a little more than ½ cup of olive oil.

Season to taste with salt and pepper. You won’t need much salt because the almonds and cheese are salty.

Toss a few tablespoons of pesto with hot pasta, spread onto grilled bread, or serve alongside roast chicken.

by Sarah J. Gim on May 16, 2013 · 1 comment

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