Switch up your pesto recipe for a slightly bitter, tangier version made with lemony arugula.
16 oz. Ready-Set-Serve Organic Lemony Arugula
1/2 C olive oil
1/2 C walnuts
1/2 C Parmesan cheese, grated
4 cloves RSS Peeled Garlic
1 tsp. zest of Markon First Crop Lemon
1 tsp. kosher salt
1/4 tsp. black pepper
Combine all ingredients in a food processor and process until smooth. Use on pizzas and flatbreads, in salad dressings, or tossed with pasta.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.