Mixed Nut Arugula Pesto


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.


2 Responses to “Mixed Nut Arugula Pesto”


  1. Meal Planning: Basics « Get Healthy With Heather - February 1, 2010

    […] chicken nuggets and sauteed broccoli, carrots and kale with a side of pineapple Meal 3: Foil baked pesto black bean cod with roasted red and yukon gold potatoes and red bell peppers Meal 4: Broccoli white […]

  2. Strength training come back! « Get Healthy With Heather - March 14, 2010

    […] store I picked up a pack of whole wheat naan (indian flatbread).  Topped 3 of them with homemade pesto I keep in the freezer, crimini mushrooms, sweet onion and fresh mozzarella.  They baked in the […]

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