Arugula-Sea Vegetable Pesto

  • 2 cups arugula leaves, packed
  • ½ cup grated Parmesan cheese
  • ½ cup toasted walnuts
  • 2 small cloves garlic, peeled
  • Juice of one-half lemon
  • Pinch of sea salt
  • 1/3 to ½ cup olive oil (depending on how thick you like your pesto)
  • 1 to 1½ tsp Dr. Cowan’s Garden Sea-Vegetables Powder


  1. Add all ingredients to a food-processor bowl and pulse till mixture is mostly fine, about 30 seconds.
  2. Scrape down sides of bowl. With motor running, slowly add the olive oil in a fine stream till incorporated. Scrape down sides of bowl again and add Sea-Vegetables Powder. Blend for a few seconds until incorporated.
  3. Refrigerate for up to two weeks and serve with pasta, chicken, fish or as a pizza or flatbread topping.