This meal was inspired by the organic food stand on my walk home. Healthy, fresh and simple -- more of this all summer please!
Ingredients:
Arugula, 2 heaping cups - you could also swap out for spinach!
Basil, 1 heaping cup (you can add more to taste)
1/3 cup walnuts - swap for your fav nut!
1/3 cup evoo
1/3 cup parmesan
2 cloves garlic
juice of half a lemon
Salt to taste
Method:
Throw it all in a high powered blender or a food processor. Add a tablespoon of water to help blend if needed.
I gave my noodles a coating of evoo before dropping a scoop of pesto in. Top with a bit of parm and more fresh basil. I served over Banza noodles with sautéed yellow squash and cherry tomatoes. Saves well in either the fridge or freezer!
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