Mint Arugula Pesto
1 portions
10mThis 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
Gather and portion ingredients. Wash mint.
2
Add the garlic clove and sunflower seeds to the base of a food processor.
3
Add the arugula and peas to the food processor.
4
Pick leaves from a couple stems of mint and add to the food processor.
5
Add a generous pinch of salt and pepper.
6
Blend to break down the arugula and mint.
7
Squeeze the juice of one lemon into the food processor.
8
Pour in the olive oil.
9
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.
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