When I was a raw vegan, I used to buy the raw basil arugula pesto from the Santa Monica Co-op and eat it by the spoon. This was my attempt to make my own version, although it turned out a bit less creamy and a bit more garlicky, which suits me just fine since I love garlic. If I start to get sick I normally eat some chopped raw garlic with honey, but I might just make this instead, since it tasted so delicious. It will definitely make the garlic go down easy.

I love cucumbers for dipping, but this would also go great with some fresh summer tomatoes. Yummmm.

Basil and Arugula Pesto

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Ingredients

• 3 cups of basil
• ¾ cup of wild arugula
• ½ cup of pine nuts
• ½ cup of olive oil
• 3 cloves of pressed garlic
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

1. Combine ingredients in food processor and pulse until roughly blended.

Notes

Double the pine nuts for an extra creamy pesto without the cheese.

Nutrition Information

Serving size: 4-6

3.2.2807

This recipe is hosted on Paleo Magazine’s Link Party