Fresh arugula, Parmesan, toasted walnuts, garlic, and lemon come together in this simple homemade pesto. Finished with olive oil and Dr. Cowan’s Garden Sea-Vegetables Powder, it’s a versatile addition to pasta, chicken, fish, pizza, or flatbread.
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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)
Add all ingredients to a food-processor bowl and pulse till mixture is mostly fine, about 30 seconds.
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.
Refrigerate for up to two weeks and serve with pasta, chicken, fish or as a pizza or flatbread topping.
