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Spa Cuisine: Arugula Pesto

by Chef Lindsay Spalding November 22, 2009

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

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



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