What with all the sweet stuff in my life and my recent gestational diabetes diagnosis (thank you all for the incredible comments you left by the way…you have lifted me up and blessed me more than you know!) it’s about time to get back on track with some green love. This pesto could not be simpler to make and tastes good on EV-ER-Y-THING.
Yes, even a metal spoon. Trust me.
When I made this I was making it specifically for another dish that I’ll be sharing this week, but when I tasted it? Fireworks. Fireworks the likes of which are seen only over a lake or something majestic on the 4th of July. Put it on pasta, veggies, meat, cornbread, stir it into soups…whatever. I will never judge you for the uses you come up with for it if you only promise me that you’ll make it.
- 1 large bunch of arugula (or about 2 heaping fistfuls of the pre-washed stuff), washed and dried
- 2-3 cloves of garlic
- 1 Tbsp lemon juice
- 1/4 cup feta cheese (yes, feta…trust me on this)
- 2 Tbsp grated parmesan cheese
- 1/4 cup (or less – this will depend on the consistency you want) extra virgin olive oil