Lemon Arugula Pesto

I love this pesto on pasta, fish, chicken or vegetables. Anytime I have extra arugula, I immediately think to make this. The peppery arugula with the lemon, garlic and nuts is over the top yummy! Any leftovers can be frozen in mini-muffin cups to be used at a later time!

Ingredients:

2 cups organic baby arugula, packed

1/2 cup organic walnuts, unsalted

2 cloves garlic

1 Tbsp. nutritional yeast

1/3 cup extra virgin olive oil

1 tsp. lemon zest

juice of 1/2-1 lemon

Kosher salt and freshly ground pepper to taste

Directions:

1. Place walnuts, garlic, and lemon zest into bowl of food processor and pulse once or twice until crumbly.

2. Add arugula, lemon juice, nutritional yeast and olive oil and process until smooth.

3. Add kosher salt and freshly ground pepper to taste.

4. Toss pesto with pasta or use on top of fish, chicken or vegetables

*Pesto will keep for 2-3 days in refrigerator or can be frozen in muffin cups for individual servings.