Arugula Pesto
- Yield: 8 Ounces 1x
Ingredients
Scale
- 4 cups fresh arugula
- 1 cup fresh basil leaves
- 1/4 cup almonds, pine nuts or walnuts
- 1/4 cup grated parmesan cheese or sunflower seeds
- 1/4 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
Instructions
- Puree in food processor or blender until smooth. Add more olive oil, non-dairy or dairy milk for a creamier texture.
- Optional sun-dried tomato: Add 1/4 – 1/2 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.
Find it online: https://www.weaversorchard.com/presto-pesto-phoebe-canakis/