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The Pesto Recipe You Can Make All Year Round

Erin McDowell
  • 15 minutes
  • Serves 2

INGREDIENTS

4 cups

Arugula

2

Garlic cloves

2 tsp

Red-pepper flakes

1

Salt and freshly ground black pepper

1 cup

Olive oil, extra-virgin

3/4 cup

Almonds

1/4 cup

Parmesan cheese, grated