Arugula Tomatillo Pesto RecipeLeave a comment
September 16, 2011 by Living Girl Living Foods
Yesterday at work we got tomatillos in, I’ve seen them around grocery stores before but never had the chance to try them. I was lucky enough to test one out and these studs carry some bomb diggity flavor.
It’s a mix between a hot pepper and a tomato. When they are peeled they are sticky, and the inside looks like a pepper. I bit into one like an apple and it didn’t fall apart like a tomato but didn’t have the crunch of a pepper either. It was similar to biting into a hard plum if I had to compare it to anything. Tomatillos are ideal for salsa or to make almost any sauce a little spicy.
Arugula Tomatillo Pesto
Servings: Depends how much sauce you use & what noodles you put it on. I used zucchini noodles that I already spiral sliced the other day. One handful of the noodles used a little less than half of the sauce.
Time: 10 minutes
Equipment: Food processor & mincer
One package of micro greens arugula
1 small tomatillo cut at least into quarters
2 tablespoons hemp seeds
2 tablespoons flax oil
1 tablespoon hemp oil
2 garlic cloves minced
cayenne, salt, pepper according to taste
1 tablespoon lemon juice
1 large and fresh leaf of basil shredded
Blend until smooth
I used mandolin cut carrots, julienned chard, and pea shoots for decoration.
This sauce is sweet & spicy and would taste fantastic over a greens salad, chopped veggies, kelp noodles or as a dip! I worked out quiet a bit today since it’s fairly sunny out so I was looking to make something a little higher in protein compared to what I am use to so that’s why there is so much hemp in here. Plus it makes a great paste (similar to tahini) with a bit of a herb-like taste. After yoga and before my bike ride I drank some Green Lemonade with a good serving of cayenne ❤
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