RAW RECIPE: Macadamia Arugula Pesto

spiralized zuchinni salad

Arugula is taking over our garden this year so it’s making an appearance in many meals. Macadamia nuts and coconut soften the sometimes bitter taste of this green taking our humble arugula to a whole other dimension. The smell is amazing and even the kids like it… or at least, most of them do. Now there’s an advertisement for you – verging on the miraculous I would say!

4 cups packed arugula

1 cup macadamia nuts (soaked overnight)

3 garlic cloves, roughly chopped

juice of one lime

4 tablespoons unsweetened shredded coconut

1/2 cup olive oil

Put all ingredients together in food processor and blend well. Serve with spiraliized zucchini and little tomatoes or kelp noodles.

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