Arugula Pesto

Ingredients

• ½ cup of cashews
• 7 oz of arugula
• 1 tsp of garlic powder
• ½ tsp of himalayan pink salt
• 6 turns of a pepper grinder
• ¼ cup oil (2 parts Extra Virgin Olive to 1 part Gold Flax Oil)
• 1 tbsp of non-fortified nutritional yeast (non-fortified)
• 2 tsp of lemon juice
• 1 tbsp of hulled hemp seeds

Procedure

Place each item in order into your food processor.
Leave it a little chunky.
This will keep for about 4 days in the refrigerator.
Serve with your favorite Flax Cracker or Red Bell Pepper strips.