Arugula pesto

Serve with pasta, roasted veggies, roasted chicken, or as a sandwich spread.

Yields 2/3 cups

• 2 cloves garlic, peeled and chopped

• 2 tablespoons walnuts, sunflower, or pepita seeds

• 2 cups arugula, washed 

• 1/2 teaspoon salt

• 1/2 cup extra virgin olive oil

• 1/2 cup freshly grated parmesan 

Pulse garlic in a food processor on high. Scrape down the sides and add walnuts.

Continue pulsing until you have a thick paste.

Add the arugula and salt, blending until arugula is finely chopped.

Turn on the machine and let it run while you slowly drizzle in the olive oil. Scrape pesto out into a bowl and stir in cheese.

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