Arugula Pesto

This is a delicious variation on traditional pesto. It adds a creative touch to a meal and is dairy-free.

Ingredients

• 2 cups tightly packed arugula leaves
• ½ cup olive oil
• ¼ cup pecans
• 2 tablespoons pine nuts
• 2 cloves garlic
• ¼ teaspoon salt

Method

1. Add all ingredients except olive oil into a food processor. Process the ingredients until smooth.
2. With the motor running, slowly pour the olive oil in, until it’s all incorporated well.
3. Store the pesto in a glass jar in the fridge for up to 5 days.