Arugula Pesto

Name: Arugula Pesto
Prep time: 5 min
Total time: 5 min
Yield: 16
Ingredients: 4 cups - baby arugula, loosely packed; 2 - cloves garlic; 1 tsp - sea salt; juice from 1/2 lemon; 1/3 cup - extra virgin olive oil

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This easy-peasy Arugula Pesto skips the dairy, nuts, seeds, and nightshades while still delivering bold, zesty flavor. It’s Paleo, Whole30, AIP-friendly, and vegan—talk about a multitasking miracle! Whip up a batch on Sunday, and you’ve got a secret weapon to elevate your meals all week long. Toss it with veggies, drizzle it over fish or chicken, or even mix it into salad. From steak to zoodles and everything in between, this pesto turns “meh” into chef’s kiss. Let’s get saucy!

Arugula Pesto

Yield: 16 servings

Prep Time: 5 minutes

Total Time: 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

This easy-peasy Arugula Pesto can be used to take just about any simple home-cooked meal up a notch – from pasta to fish, chicken, roasted veggies or salad - and everywhere in between.

Ingredients

4 cups - baby arugula, loosely packed
2 - cloves garlic
1 tsp - sea salt
juice from 1/2 lemon
1/3 cup - extra virgin olive oil

Instructions

Combine all ingredients in food processor and pulse until well combined. Dig in!
To store, drizzle a little olive oil on top of the pesto (to help prevent browning) and store in an air-tight container in the fridge for up to one week; or fill ice cube tray with pesto, freeze and then pop out and store in an air-tight container (such as a plastic or silicone bag, mason jar) in the freezer for up to 3-4 months.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.