4.11.2013

Arugula Parsley Pesto

Hope everyone is having a great week! Kevin and I have been busy settling into our new apartment, and I am just starting to get the hang of my new kitchen. I have a lot more counter space, which is really nice, so I can keep most of my appliances out and ready to use. At our old place the only appliances I regularly kept out were my blender and KitchenAid mixer. Now I'm able to have out my toaster oven and food processor, the latter I have been using quite regularly. The recipe I'm bringing you today uses a food processor and makes a variation of one of my favorite sauces: pesto!

Arugula Parsley Pesto
Ingredients:
  • 1 cup arugula
  • 1 cup fresh parsley
  • 1/2 cup walnuts
  • 2 cloves garlic
  • 2-3 Tbsp fresh lemon juice
  • 1 Tbsp ground flaxseed mixed in 2 Tbsp water
  • 2 dates
  • Salt and pepper to taste
Directions:
  1. In a small bowl mix together the ground flaxseeds with 2 tablespoons of water and allow to thicken while you prepare the other ingredients.
  2. Place all ingredients in a food process and process until smooth but fairy chunky.
  3. Taste and add salt or pepper to taste. Add more water to achieve your desired consistency.
  4. Serve over hot pasta, rice, or even as a dipping sauce.
Amy's Notes:
I had my pesto over some steamed kale with rice and butter beans. Later I sprinkled it with nutritional yeast. Yum! YUM!