Zesty Pesto Sauce
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.
Serves: 6-8
Prep Time: 10 min
Cook Time: 10 min
Ingredients
1 Bag
Pre-washed baby arugula (usually 5-7 oz)
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
Directions
Place all ingredients in a food processor and blend until smooth.
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