Arugula Pesto

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This is a bright and fresh pesto that works as a dip, sandwich spread, or pasta sauce. It’s a great recipe because every time I serve it, it disappears along with all of the veggies I served it with! I first had it at a friend’s potluck, so thank you again to whoever brought it : )

Arugula is an aromatic salad green that is high in vitamins A and C and low in calories. If you can’t find any at the store (although it should be available year round) you can substitute water cress which has a similar peppery taste or fresh baby spinach.

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Arugula Pesto

Ingredients:

2 1/2 cups fresh arugula

1/2 cup almonds, toasted

2 garlic cloves, minced

1/2 cup flat leaf parsley, roughly chopped

1/2 cup light feta cheese, crumbled

100ml olive oil

Juice from half a lemon

Directions:

  1. Add all ingredients into a food processor and blend until almost smooth.
  2. Serve with fresh veggies, bread, or on pasta.

Recipe adapted from Choices Market

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