I was inspired to make pesto from Angela’s Kitchen’s Arugula Pesto recipe. This was my first time making pesto, and it really wasn’t that difficult! I made a big batch, so I have enough for 2 more dinners.
I followed Angela’s recipe except that I also added spinach and a bit of fresh basil. I then mixed it with frozen shrimp, quartered canned artichokes, grape tomatoes, more garlic, and DeBoles GF Rice Penne pasta. Now that I have the pesto ready in the freezer, next time will be a lot faster to throw this together.