Arugula Pesto Recipe

Spring is springing and everything is green again! Take a walk down City Feed’s produce aisle and get inspired by all of our beautiful fresh greens. I personally was excited by Organic Girl’s arugula and basil from Jacob’s Farm, and made a peppery, versatile pesto that can be used as a sauce for pasta (combine with 0.25c of the water the pasta was cooked in to help the pesto adhere to the pasta better!), drizzled on pizza, combined with mayo and spread on sandwiches, and more!

Ingredients:

1 T nutritional yeast or parmesan cheese

1 T lemon juice

Dash hot sauce (optional)

Salt & pepper to taste

Directions:

Preheat oven to 425 Fahrenheit. Cut the tops off the garlic heads, exposing the cloves. Drizzle with oil, wrap in foil, and roast for 45 minutes. Allow to cool, then squeeze out all the roasted garlic.

Combine all ingredients in a food processor or blender, and blend until smooth.

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!