Arugula Dip/Pesto (Nut-Free and Paleo)

Setting aside the excitement around the holidays, I am not a winter person. Mainly because I do not like cold weather. And no matter how many sweaters and jackets I put on, I am still cold. Having my bedroom in the basement of my house probably doesn’t help either. Hmmmm…

It’s a bit pathetic, but after being outside in the cold, my dog and I plop ourselves in front of our space heater and literally sit there until I turn red. I then just turn my body over and roast my other side.

Anyway, main point is: I want summer. But until I can burrow myself out of my blankets, I’ll take summer food instead. Which is how this recipe came to be.

As we no longer have garden-fresh basil (sob), arugula made for an interesting, yet satisfying twist. And the hidden broccoli made it a filling dip as well! I highly recommend serving/bringing this to your New Years Eve party. I’m sure hibernating family members and friends will appreciate it 😉

Arugula Dip/Pesto (Nut-Free and Paleo) 

Ingredients: 

1 spear of broccoli florets (thick stems discarded)

1 cup fresh arugula, packed 

1/4 cup olive oil

2 tbsp lemon juice 

2 large garlic cloves 

1 tsp salt 

Directions: 

Place broccoli florets into a pot of boiling water for 5 minutes. Afterwards, drain of water and place florets in a bowl of cold water for another 5 minutes. Drain from the water again and transfer florets to a food processor. Add in the rest of the ingredients and puree until smooth. Place in the fridge for at least 1 hour to allow dip/pesto to cool and for flavors to set. Serve!

This year’s Sibling Christmas Pic! (I’m on the right)

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