Gluten Free Arugula Walnut Pesto Recipe
Start your day on a healthy note by adding nutrient-rich, energizing greens to your morning meal. We make it easy with this simple recipe that incorporates fresh parsley in a healthy pesto to put on toast and pair with eggs. Getting out of bed will be so worth it with this on the menu.
Make breakfast a healthy affair by adding simple ingredients like fresh arugula and parsley in a unique pesto that pairs well with eggs.
- 2 cups fresh arugula
- 1 cup fresh Italian parsley
- ⅔ cup walnuts toasted
- 2 garlic cloves
- ½ teaspoon sea salt
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons water
Place the arugula, parsley, walnuts, garlic, and salt in a food processor fitted with the steel blade. Process until finely chopped. Add the lemon juice, olive oil, and water. Process until the pesto is thick and smooth. Store in an airtight container in the refrigerator for up to 3 days.
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