Pesto for breakfast, pesto for lunch and pesto for dinner please.
For breakfast on eggs and avocado, for lunch on a lettuce wrap and for dinner on naked burgers with a giant slice of ripe tomato and fresh mozzarella. The main components are something green, something nutty (NUTS), a little garlic and a lot of olive oil. Many recipes call for grated parmesan but I've been leaving that out and not missing it one bit- making it Paleo and Whole30 friendly, too! This also makes it better for freezing if you make a bigger batch and don't sneak it by the spoonful straight from the fridge.
Arugula gives this pesto a spicy and nutty punch alongside the usual suspects of basil and olive oil. I opted for walnuts and added fresh lemon juice to brighten it all up. Pesto forever!
1 cup fresh basil leaves
2 cups baby arugula
2 cloves garlic
1/3 cup chopped walnuts
juice of 1/2 large lemon
salt + pepper to taste.
In the bowl of a food processor, pulse the garlic and nuts until finely chopped. Add the arugula and basil. While the processor is going, add the olive oil in a slow drizzle, until you reach the desired consistency. Finish with fresh lemon juice and pulse a few more times. Season with salt and pepper, to taste.