Name: Arugula Pesto
Ingredients: 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

Thai Pesto

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Author: Phoebe Canakis, Phoebe's Pure Food
Yield: 8 Ounces 1x

Ingredients

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1 cup fresh basil
1 cup fresh cilantro
1/2 cup raw spinach
1/4 cup raw cashews
2 tablespoons raw and organic coconut oil
Grated peel of 1 lime
2 tablespoons fresh lime juice
1 1/2 teaspoons rice wine vinegar
2 teaspoons fresh ginger, peeled (approximately 2 inches)
1 – 2 teaspoons curry powder
1/4 teaspoon salt
Jalapeño or hot sauce, to taste

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Instructions

Puree in food processor or blender until smooth. Add more olive oil, non-dairy or dairy milk for a creamier texture.

Find it online: https://www.weaversorchard.com/presto-pesto-phoebe-canakis/