CL EAST NEW YORK was created to inspire appreciation for the foods we choose to put into our bodies, celebrate gratitude and love for life.


Recipe |    Arugula Pesto

Recipe | Arugula Pesto


I’m a pesto lover. It checks all the boxes - plant based, vegetarian, paleo, keto, vegan….... At home, I make arugula pesto the most, usually without any cheese or nutritional yeast. Never missed them - cashews and peppers add the creaminess and flavor needed. Pesto is popular on pastas however I enjoy as a topping sauce in my breakfast, lunch or dinner bowls over veggies eggs or grains. Got any wilting arugula or greens on its way to your food scrap pile ? Make pesto!


TIME: 10 min YIELD: 1 cups


INGREDIENTS:

4 cups arugula

1 cup organic olive oil

1/3 cup raw cashews

1 tablespoon minced fresh garlic

1 teaspoon red pepper flakes

Pink himalayan salt

Black pepper


DIRECTIONS:

Combine the arugula, cashews, garlic into a food processor. Pulse while drizzling the olive oil into the processor till blended to desired thickness. Remove the mixture from the processor and put it into a bowl. Add and mix in pink himalayan salt, pepper and red pepper flakes by measure or as desired to the bowl. Store or serve and enjoy!

Love, Sophia in Brooklyn


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Recipe |  Pan Roasted Eggplant

Recipe | Pan Roasted Eggplant

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