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


  1. Add all ingredients except olive oil into a food processor. Process the ingredients until smooth.
  2. With the motor running, slowly pour the olive oil in, until it’s all incorporated well.
  3. Store the pesto in a glass jar in the fridge for up to 5 days.