This is a delicious variation on traditional pesto. It adds a creative touch to a meal and is dairy-free.
- 2 cups tightly packed arugula leaves
- ½ cup olive oil
- ¼ cup pecans
- 2 tablespoons pine nuts
- 2 cloves garlic
- ¼ teaspoon salt
- Add all ingredients except olive oil into a food processor. Process the ingredients until smooth.
- With the motor running, slowly pour the olive oil in, until it’s all incorporated well.
- Store the pesto in a glass jar in the fridge for up to 5 days.