Arugula Pesto Recipe

This is an archived post taken from the March 2013 edition of KrantzWellness News.

Prep Time:  10 Minutes


  • 2 cloves garlic
  • 1/3 cup raw walnuts
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups baby arugula
  • 3 tbs olive oil
  • Juice of 1 lemon
  • Kosher salt and freshly cracked black pepper, to taste

Mince the garlic cloves in a food processor, then add the walnuts and pulse until the nuts are chopped. Add all of the remaining ingredients, pulse until evenly blended and creamy. Season with salt and pepper and serve as a dip, sauce or topping.

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