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Pesto On The Cheap

Traditional pesto is expensive to make. Pine nuts and basil are typically pretty pricey. Save some bucks with this recipe! Pesto will freeze very well, so double the batch to keep in the freezer.

Prep
Cook
Serves 1person
Ingredients
2
cups packed arugula leaves (or half arugula, half basil
2
cloves garlic
1/4
cup raw walnuts
1/2
cup grated parmesan cheese
2/3
cup extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
Directions
1.
Put all ingredients from arugula through parmesan in your food processor.
2.
With the food processor running, slowly drizzle the olive oil through the top, until desired consistency is achieved.
3.
Add salt and pepper to taste. The parmesan is salty, make sure you taste it first before adding more salt.
4.
TIP: Freeze in an ice-cube tray for quick, single servings over eggs, grilled bread, on burgers or grilled chicken, or to flavor soups!

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