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I have always loved pesto! But I had no idea how easy it was to make or how much I would be using it once I made my own! Fresh is always best- and pesto is no exception. I chose to add arugula to this recipe for two reasons- first it has a fantastic peppery flavor, and second to add extra greens (chlorophyll, fiber, vitamins etc.) to the pesto. Follow this recipe and you will see how deliciously versatile pesto can be in your kitchen.

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I grew my arugula in cinder blocks that I used to line my pumpkin patch.

These are the Chard growing in my garden. Aren't they beautiful!picstitch copy 4

These are the Chard growing in my garden. Aren’t they beautiful!

 

Organic Ingredients:

1 1/2 cup olive oil

2 handfuls of arugula

1 heaping handful of basil

2 tbsp garlic (4-6 cloves)

1/4 cup lemon juice (add more you your flavor preference)

Salt to taste

Put all ingredients into your food processor and blend until well incorporated. You want the greens to be pulverized but not liquified. Store in a glass container in the refrigerator. The lemon and oil should preserve the arugula and basil for a couple weeks. But trust me, it wont last long enough in your refrigerator to spoil. TOO DELISH!

Zesty Arugula Pesto – vegan, dairy-free, low carb
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