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Mint Arugula Pesto

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👍   4
 
Michelle Hanneman avatar
Recipe video made by Michelle Published on 07/23/2021, viewed by 364 , 0 Comments
yield1 portionstotal time10m

This pesto is great on flatbread or as a substitute for pizza sauce. We love it on zoodles as well and even as a dip for fresh veggies!

What you will need

1 cup Arugula

.25 oz Fresh Mint

1/3 cup Shelled Sunflower Seeds

1 cup Peas

1 Lemon

1 Clove garlic

pinch Salt

pinch Black Pepper

1/2 cup Olive Oil

16 oz Spaghetti, optional

(Nutritional facts 191 calories, 10.79 g fat, 19.28 g carbohydrates, 5.34 g protein, 4 mg cholesterol, 283 mg sodium)

How to cook

1

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Gather and portion ingredients. Wash mint.

2

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Add the garlic clove and sunflower seeds to the base of a food processor.

3

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Add the arugula and peas to the food processor.

4

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Pick leaves from a couple stems of mint and add to the food processor.

5

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Add a generous pinch of salt and pepper.

6

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Blend to break down the arugula and mint.

7

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Squeeze the juice of one lemon into the food processor.

8

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Pour in the olive oil.

9

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d emulsified. Store in an airtight container in the fridge for a few weeks or in the freezer.

Blend everything together scraping down the sides as needed until smooth and emulsified. Store in an airtight container in the fridge for a few weeks or in the freezer.

How to cook

Cheap

Italian

Easy Dinner

Dinner

5 Minutes

Easy

Lunch

Spaghetti

Easy Pasta

Healthy Breakfast

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