How to make it

  • Optional: blanch arugula briefly in boiling water; this will help preserve its bright green color and soften it up a little for the blending step.
  • Add arugula, lemon juice and zest, salt and pepper to blender or food processor.
  • Blend, drizzling olive oil slowly until mixture has become a smooth paste.
  • Store in fridge, or freeze in ice-cube tray for individual size servings.

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