Summer Pesto

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!

.