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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and dry the rucola.
Lightly toast the almonds if desired for extra flavor.
Add the rucola, almonds, avocado, olive oil, lemon juice, and a pinch of salt to a food processor or blender.
Blend until smooth, adding water a little at a time to reach your preferred consistency.
Transfer to a jar or airtight container. Cover with a thin layer of olive oil to prevent oxidation and refrigerate for up to 4-5 days.
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Use 2-3 tbsp water depending on how thick you like your pesto.
A great way to use up a bag of rucola in your fridge.
Can I use other nuts instead of almonds?
Yes, you can substitute almonds with walnuts or pine nuts for a different flavor.
How long can I store the pesto?
Store the pesto in the refrigerator for up to 4-5 days.
Can I freeze the pesto?
Yes, you can freeze the pesto in ice cube trays for easy portioning.
What can I use instead of avocado?
You can use a small amount of cream cheese or Greek yogurt for creaminess.
Is there a substitute for lemon juice?
You can use lime juice or a splash of vinegar as an alternative.
