Arugula Winter Pesto


This is barely a recipe, but it is tasty! Lately, quick and easy have been the primary food criteria around these parts.  This pesto fits the bill, and works to make anything taste yummier. I use it as a dip for raw veggies, and add it to quinoa, steamed veg, fish, etc.  I use less oil than I do for a regular pesto because it’s been bothering my poor sensitive tummy, but feel free to sub more olive oil for the water for a more traditional pesto.

And as a bonus, DH doesn’t seem to realize that he’s eating veggies…

5oz package of arugula, well washed
1/2 cup water* (see headnote)
1/4 cup olive oil (or more)
1/2 lemon, squeezed
1/2 teaspoon sea salt
1/2-1 clove of garlic, optional
1/2 cup pitted Kalamata olives
1/2 cup toasted walnuts, pine nuts or a mix

Put arugula, water, oil, lemon and salt in the food processor and blend until smooth. Add in olives and nuts and blend, leaving it as chunky or smooth as you like!

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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11 Responses to Arugula Winter Pesto

  1. VeggieGirl says:

    Mmm, DELECTABLE pesto!!

  2. Ricki says:

    That’s a great trick with pesto, isn’t it? Eat veggies but don’t realize it! This sounds delicious.

  3. Shellyfish says:

    This sounds like a great idea! Hiding veg is always a great thing!

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  5. Karen says:

    Pesto is very good on omeletts, too.

  6. Marisa H says:

    Where in the world do you buy arugula? I’ve never seen it anywhere I live other than at a farmer’s market.

  7. Marisa,
    Earthbound farms has containers, and I can get bags at trader joes, too. I guess I should consider myself lucky!

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