Food Revolution Day 2014, I decided to make a definitively non-traditional pesto, using arugula, parsley, and almonds instead of basil and pine nuts. Oh, and I used black garlic, too! Click to read about my intro to black garlic. Super duper non-traditional pesto.
Place all of the ingredients into the blender. Pulse a few times, drizzle in olive oil, and resume pulsing. Pulse. Oil. Pulse. Oil.
If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time. So simple. So fresh. So fragrant.
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