Pesto Presto! feat. Arugula Pesto

I came home from work at 8pm last night and I did NOT want to cook anything complicated. I felt like having something fresh and simple that didn’t require any chopping…Because yes, for the first time since I’ve started this blog, I’ve sliced my finger open, and not like when you grate your finger with a cheese grater, but chopped a part of my nail off as well as a part of my finger…

So what do you do? Well you make this! Arugula Pesto! Simple, fresh, and nut free! It’s also a great way to take your mind off a chopped, bleeding finger.

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You’ll need

  • 1 cup (packed) arugula
  • 1 to 2 cloves of garlic
  • 1 tbsp. of lemon juice
  • 1 tbsp. of olive oil
  • 1 tbsp. raw pumpkin seeds, by Milanaise (you could swap these out for sunflower seeds, so just leave them out)
  • 2 tbsp cubed Apetina feta (you can use silken tofu if you want it to be vegan)
  • salt and pepper to taste

Place everything in a blender, and whiz is up until it’s smooth. That’s it!

For a quick dinner/lunch option, toss some arugula pesto, gluten free pasta by Catelli, fresh tomatoes, feta cubes and some roasted vegetables!

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