Dairy Free, Nut Free Arugula Pesto

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Servings: 12 Prep: 15 min AIP Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegan Vegetarian Blender Food Processor Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

6 cloves garlic 1 teaspoon lemon juice, preferably freshly squeezed 4 cups arugula 4 tablespoons extra virgin olive oil

Instructions

1. Heat a non-stick skillet or well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan.

2. Stir or shake the pan frequently so the garlic rotates and cooks on all side. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.

3. Let garlic cool, then peel.

4. Place in a blender or food processor with the other ingredients. Pulse until it’s a paste.