Today I am sharing with you guys my FAVORITE pesto recipe (besides the fact I ditched the real parmesan!!).
It’s super healthy, and you can top this off of spaghetti squash, veggies, meats, or even as a salad dressing- seriously anything! And save it for the whole week. I’m currently doing dairy-free right now, so I need this extra flavor for my food.
Here’s what you’ll need:
1 Cup fresh basil
1 Cup arugula
2 Cloves garlic
Squeeze of 1/4 lemon
1/4 Cup Walnuts
2 Tablespoons Olive oil
Salt and pepper
OPTIONAL: Vegan Parmesan (I used GoVegan, not that necessary though)
Place all ingredients in a blender, and blend up. You will need probably a bit of water to make it all blend together, so add in some water, too.