If you love pesto and are looking for a vegan version this is an excellent and nutritious alternative! Super easy to make and freezes well!
~Vegan & Gluten-Free~
Photo: by Mandy Hengeveld
Ingredients:
4 cups Arugula, washed
2 large Garlic cloves
1/4 cup Olive oil
1/4 tsp Salt
1/3 cup Sliced almonds
1/2 Lemon, freshly squeezed juice
Place all ingredients in a food processor and blend until smooth. This will take only a few minutes.
Makes about 1 1/2 cups.
Prep & cooking time:
Prep ~ 5 minutes
Making ~ 5 minutes
Total time ~ 10 minutes
*You can freeze it in ice cube trays to make individual portion sizes (remove after frozen and store individual cubes in a freezer ziplock bag or container. Or you can store it in one or two larger containers are remove to thaw as needed. If you store it in the fridge it will last in a sealed container for about 3-4 days.
Love the power of food:
Arugula
This leafy green is special as it is loaded with more nutrients and antioxidants than most other greens. It is high in glucosinolates which are not only anticancer compounds but are also powerful stimulators of natural detoxifying enzymes in the body. This peppery flavoured leafy green is also an excellent source of vitamin A, vitamin C, Folic acid, manganese, calcium and magnesium. Eating this leafy green will boost your nutritional intake, increase your dietary fibre and provide your body with powerful antioxidants! Don't miss out on all this goodness!!!!!!
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