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Arugula Pesto
Inspired by Russell James “The Raw Chef”

Arugula PestoArugula Pesto

½ c. of Cashews

7 oz of Arugula

1 t. of Garlic Powder

½ t. of Himalayan Pink Salt

6 turns of a Pepper Grinder

¼ c. Oil (2 parts Extra Virgin Olive to 1 part Gold Flax Oil)

1 T. of Nutritional Yeast

2 t. of Lemon Juice

1 T. of Hulled Hemp Seeds

Place each item, in order, into your food processor.

Leave it a little chunky.

This will keep for about 4 days in the refrigerator.

Serve with your favorite Flax Cracker or Red Bell Pepper strips.

Key: c=cup, T=tablespoon, t=teaspoon

Recipe by Tammy Alvord

Photo by Matt Alvord