Lemon Arugula Pesto

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I’d love to take credit for this genius pesto, but this pesto happened because I hadn’t gone to the supermarket. I was craving pesto, but  I didn’t have enough basil to make regular pesto, and arugula was the only other green in my fridge so it found it’s way into the food processor . I remember loving a lemony arugula breakfast salad I had in a small spot in Puerto Rico, so I added extra lemon and some lemon zest just because. The result was a pleasant surprise.

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This vegan Lemon Arugula pesto is peppery and versatile enough to have with zucchini noodles or regular pasta.  I prefer it with penne or pasta that has nooks and crannies where the pesto can stick to, but I have some friends that had a whole batch with just crackers.

 

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INGREDIENTS:

  • 2 Garlic Cloves
  • 1 oz Basil (about 1 cup packed)
  • 2 oz Arugula leaves (about 2 cups packed)
  • Juice of 1 & 1/2 Lemon
  • Zest of 1 Lemon
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup extra virgin olive oil
  • Salt to taste (I start with 1 tsp)

INSTRUCTIONS

  1. Add all ingredients except the olive oil to a food processor or blender.
  2. Slowly drizzle the olive oil into the food processor
  3. Mix with your favorite pasta or pasta substitute

*Tip: make a double batch and store it in an air tight container in the fridge for a quick dinner. Can also be used as a seasoning for chicken or fish.

 

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