2 1/2 cups loosely packed arugula leaves
1/2 cup smoked almonds
Everything goes into a mini-prep and is blended. I like to pulse the machine so that the mixture does not turn to mush.
We kicked off the weekend with a drink and a face full of this delicious pesto served with danish-blue cheese on toast. I think it would also make a great sandwich on thick-sliced bread with some heirloom tomatoes and blue cheese or tossed with a favorite pasta.
After this, we headed downtown to the recently-reopened Five Spot for dinner. Murphy serves up a delicious vegan pasta primavera for $12 and the house dressing is a lemon-ginger concoction that is not to be missed. There is also plenty of other great stuff for any of your meat-eating companions, so drop by there soon.