Arugula Tomatillo Pesto Recipe

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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

Pesto with Zucchini Noodles

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.

Spiral SlicerZucchini and Yellow Squash Noodles (Spiral Sliced)

Level: Easy

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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