ARUGULA PESTO

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INGREDIENTS

– Arugula – Olive oil – Parmesan cheese – Pumpkin seeds – Lemon juice – Garlic – Sea salt Full Ingredients

Add all of the ingredients to your food processor.

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Blend on high speed until mostly smooth stopping a few times to scrape the edges.

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Store it in an airtight container in your freezer and it will keep for up to 3 months. We like to divide it up into portions for easy weeknight dinners.

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If you're not using the pesto right away, pour a thin layer of olive oil over the top to keep the pesto fresh.

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When stored properly in a mason jar or airtight container in the fridge, arugula pesto will keep for up to 2 weeks.

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Swipe up for full recipe!

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