They looked and smelled great! :)
¼ cup toasted pine nuts
1 large handful baby arugula
1 large handful basil leaves
1 large garlic clove
¼ teaspoon Spicewell New Salt
½ teaspoon crushed red pepper flakes (optional)
¼ cup olive oil
1 large handful baby arugula
1 large handful basil leaves
1 large garlic clove
¼ teaspoon Spicewell New Salt
½ teaspoon crushed red pepper flakes (optional)
¼ cup olive oil
*recipe by Dr. Hyman
Ok, so that was the recipe, but I had made some bruschetta and was out of basil leaves, and I made a arugula salad the day prior and forgot I used it all. All I had on hand was spinach and mint leaves. So I added the toasted pine nuts, a handful of spinach and mint leaves, a few garlic cloves, and red paper flakes to a food processor and then added the olive oil. I ate it on sourdough bread with cherry tomatoes. It was good. Today, I added the bruschetta on top of the pesto and it was delicious!
SO delicious and packed full of nutrients! Healthy happy eating!
xoxo,
