Ingredients:
5 ounces Arugula
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup walnuts
2 TBSP lemon juice
Pinch of sea salt
A few grinds of pepper
1/2 cup olive oil
Toast the pine nuts and walnuts in a dry skillet on medium heat for about 5-8 minutes, or until they are fragrant. Make sure not to burn the nuts.
In a blender combine the nuts, arugula, garlic and lemon juice. Blend for about 30 seconds and then drizzle in the olive oil. You may need to scrape the sides down a couple times. Make sure all arugula and garlic is combined. Add the sea salt and pepper and blend for a few seconds.
You can either keep your pesto in the fridge if you are not planning to use it right away or freeze them in individual 1 tablespoon portions for later use.
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