Bubble Left nav



Spa Cuisine: Arugula Pesto

by Chef Lindsay Spalding November 22, 2009


Ingredients
4 cups of organic arugula
1 cup extra virgin olive oil
1/16 cup grated parmesan
1/16 cup toasted pinenuts


Method
This can be made ahead of time and stored in the refrigerator, for up to 2 days. Blend in a food processor all the ingredients quickly as we want to keep the bright green colour.

I do not like to add salt as the parmesan is fairly salty but if you feel it needs a little then add and blend


be in-the-know
Sign up to receive our eNewsletters
for the latest launches & promotions.
need help?
800.423.5293
Call us today to place an order by phone or for assistance.


about us
About timetospa
Customer Service
Gift Cards
Magazine
Return Policy
Shipping Info
Site Map
Bookmark this site

our brands
Bliss
BMR
CND
Colorescience
Elemis
EnduraStep by GoodFeet
Freeze 24-7
GOSMiLE
Intaglio Glycolics
Ionithermie
Jou
La Thérapie
Laboratoire Remède
Mandara Spa
Phyto
Sebastian
Steiner

privacy & terms
Contact Us
Live Chat
Mobile Site
Privacy Policy
Terms of Use

follow us
like timetospa on facebook follow timetospa on twitter follow timetospa on google+ follow timetospa on pinterest watch timetospa on youtube watch timetospa on youtube watch timetospa on youtube


select country


Steiner Beauty Products, Inc.
McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams