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Sunday, August 12, 2012

[AlternativeAnswers] Recipe: Arugala Pesto


Good Morning!

Recipe: Arugala Pesto

2 cups fresh arugala leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
3 tablespoons pine nuts – toasted
3 garlic cloves

Place arugala leaves in food processor and blend until well chopped. Add nuts and garlic, blend again. Add Parmesan cheese; blend while slowly adding the olive oil. Stop to scrape down sides of container. Process pesto until it forms a thick smooth paste. Serve over pasta, or mix with a little balsamic for an amazing salad dressing. Pesto keeps in the refrigerator for about a week or freeze for a few months.

Andrew Pacholyk, MS L.Ac
Therapies for healing
mind, body, spirit

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