Zesty Pesto Sauce
Prep: 10 minutes
By Mika McDougall
Most pesto recipes are filled with olive oil and nuts, but this recipe from my daughter-in-law, Mika McDougall, MD, leaves out all of the oil and only uses a few walnuts. This is delicious and so easy to make, and is an excellent topping for pasta, pizza, salad, or whatever you choose. It is a richer food because of the walnuts, but is used as a topping so the amount of fat per serving is acceptable for most people.
- 5-7 ounces pre-washed baby arugula
- 1 bunch fresh basil (10-15 leaves)
- 2 cloves garlic
- 1/2 cup walnuts
- 1 lemon, juiced
- 1/3 cup water
- salt and pepper to taste
Place all ingredients in a food processor and blend until smooth.