Arugula & Pea Pesto

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Makes 1½ cups
1⁄3 cup chopped Vidalia onion
1⁄2 cup slivered toasted almonds
1 cup fresh or frozen peas, blanched
2 cups baby arugula
1 large clove garlic
1⁄4 teaspoon salt
2⁄3 cup extra-virgin olive oil
1⁄2 lemon, zested

Combine all of the ingredients in a food processor and process until almost smooth. Serve on a baguette, with grilled chicken, or tossed with penne rigate pasta.

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