A jar full of nutritious deliciousness that will make cooking fast and easy for up to one week. I decided to harvest the last arugula growing in our tiny backyard and make flavorful pesto. Whether used to spice up veggie stir-fries or as flavor-enhancer for pasta sauce, base for salad dressing, or even as a bread spread -it is an allrounder that makes fast and healthy cooking easy and a welcome addition in my kitchen.
This recipe will help you to incorporate arugula into your daily meal-prep. Fresh arugula is also ideal for salads and pizza. Try fresh arugula on a baked pizza. It also tastes great in scrambles, with other vegetables, as topping for baked potatoes, in sandwiches, burgers, and in green smoothies.
Besides that, it is super easy to prepare and very healthy. 100g of arugula leaves have only 25 calories, 2,6g of protein, and 0,7g of fat. Arugula also contains vitamin K, calcium, vitamin C, vitamin A, folate, magnesium, potassium, and dietary fiber. It is easy to grow and to prepare. Whether fresh-picked or store-bought, arugula should be stored in the refrigerator and consumed within a few days.
- 1 lb. (455g) Arugula
- 1 Cup Walnuts
- ½ Cup Sunflower Seeds
- ¼ Cup Hemp Hearts
- 3 Garlic Cloves
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- ½ Cup Olive Oil
Process all ingredients in a blender, fill in a jar and cover with additional olive oil (1-2 Tbsp). Store in the fridge and use within a week. Or freeze in portions (Ice cube molds).