Recipe: Paleo Pesto With Lemon and Arugula (SCD, GAPS, AIP)
- Author: Dr. Jill
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
Scale
Ingredients
- 2 cups fresh arugula, packed
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- juice of 1/2 lemon
- Salt and pepper to taste
- In a mini processor finely chop the arugula and garlic
- Place this into an immersion blender cup
- Add the olive oil, lemon juice, salt and pepper
- Blend for a few minutes until smooth
- Use a teaspoon to place the pesto into ice cube trays
- Freeze at least 3 hours before removing cubes to a freezer friendly bag
- Use as needed for a burst of flavor in soups, salad dressing or shakes