Arugula & Sunflower Nut Pesto

Ingredients

2 cups arugula
1/4 cup sunflower nuts
1/2-1 cup olive oil
1-2 cloves garlic
1/2 cup parmesan cheese
A healthy squeeze of lemon
Pinch of Salt & Pepper

Preparation

In a blender, puree ingredients until smooth. I find it blends best when olive oil is the first thing you put in.

This will make about 8oz of sauce. Serving size is 2 TBSP. It freezes really well, too! So it's a good recipe for when you don't want greens to go bad, but aren't necessarily going to enjoy it right away.