It’s easy, it’s simple (ingredients), it’s homemade! I’m welcoming spring and all things green, including this tasty pesto blend! And good news for those watching your acid intake, it’s an acid-watcher friendly recipe! So if you’ve got acid reflux, you can enjoy this tasty, flavorful blend without issue.
If you didn’t know, the month of March is National Nutrition Month. And with Spring around the corner, it’s easy to be delighted by all things green. Green vegetables are an important part of a heart-healthy diet as you well know – and with the color so enticing with this upcoming season, why not feature 3 of my favorite green veggies: Edamame, Arugula and Cilantro.
While I must admit, I go through cycles with my greens. This winter, I’ve been favoring kale and spinach over Arugula and Spring Greens. But recently Arugula has come to mind. So I just had to buy some. Being that I’m also a lover of pesto (any time of year), I decided to use Arugula because I was out of basil. And because Arugula is a bit more bitey, I figured I’d balance it out with a more mild green choice (edamame). The cilantro came only because it was so fresh and I wanted to make this an interesting twist on a familiar spread. And soon this pesto was born.
Here’s my Arugula Cilantro Edamame Pesto Recipe:
Arugula Cilantro Edamame Pesto - ACE Pesto
Ingredients
- 4 loose cups fresh Arugula
- 1/2 cup edamame
- 1/2 loose cup fresh cilantro
- 1 Tablespoon Pine Nuts
- 2 Tablespoons walnut halves
- 3 Tablespoons avocado oil
- 1/8 tsp Celtic salt
Instructions
- Combine all ingredients into a food processor.
- Process until well blended.
