Arugula Pesto
Serves: 8 Ounces
  • 4 cups fresh arugula
  • 1 cup fresh basil leaves
  • ¼ cup almonds, pine nuts or walnuts
  • ¼ cup grated parmesan cheese or sunflower seeds
  • ¼ cup extra virgin olive oil
  • 3 - 4 tablespoons fresh lemon juice
  • 1 clove (1 teaspoon) garlic, peeled
  • Powdered cayenne pepper to taste
  • Salt to taste
  1. Puree in food processor or blender until smooth. Add more olive oil, non-dairy or dairy milk for a creamier texture.
  2. Optional sun-dried tomato: Add ¼ - ½ cup softened, sun-dried tomatoes to the puree. Soften by soaking in white wine or water. Add a pinch of dried oregano, if you desire.
Recipe by Weavers Orchard at