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ARUGULA PESTO - makes about 1 cup insp. by thekitchn: 2 cloves garlic 6 cups arugula 1 cup fresh basil 1 cup toasted walnuts 1/2 cup extra virgin olive oil juice of 1 lemon (about 2 tablespoons) 3 tablespoons nutritional yeast kosher salt & fresh cracked pepper ...Transfer to an airtight container and store in a refrigerator for up to 1 week.

Seasonal Fruit Calendar by Chasing Delicious