Recipe: Paleo Pesto With Lemon and Arugula (SCD, GAPS, AIP)

pesto, basil, lemon pesto



  1. In a mini processor finely chop the arugula and garlic
  2. Place this into an immersion blender cup
  3. Add the olive oil, lemon juice, salt and pepper
  4. Blend for a few minutes until smooth
  5. Use a teaspoon to place the pesto into ice cube trays
  6. Freeze at least 3 hours before removing cubes to a freezer friendly bag
  7. Use as needed for a burst of flavor in soups, salad dressing or shakes