| Written By Recipe Coordinator |
This nutritional powerhouse is a great addition to any vegetable platter whether you steam or grill. Believe it or not, the Romans and Egyptians considered Arugula quite the aphrodisiac. I would suggest you make a batch right away. Enjoy!
1 packed cup young arugula leaves
1 cup fresh basil leaves
1/3 cup pine nuts
1/3 cup fresh grated Parmesan cheese
2 cloves garlic, crushed (or 4 roasted cloves)
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon red pepper flakes
1/3 cup extra virgin olive oil
1. Combine arugula, basil, pine nuts, cheese, garlic, salt, black pepper, and red pepper flakes in food processor, and pulse until chopped.
2. Process briefly, scraping down sides as necessary, until finely ground.
3. Add oil, and pulse until well incorporated.
Serve immediately, or store in refrigerator.
Recipe and photo courtesy of the September 2011 issue of Better Nutrition Magazine. Recipe formulated by Jonny Bowden, PhD, CNS, and Jeannette Bessinger, CHHC.





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