Scale

1/4 cup pine nuts

1 cup basil leaves

1 cup arugula

4 to 5 cherry tomatoes, sliced in half or 1/2 Roma tomato

1 clove garlic

1 Tbsp lemon juice

2 Tbsp water

Salt to taste

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Preheat a small dry skillet over medium heat. Add pine nuts to the pan to toast slightly, about 60 to 90 seconds.

Place all ingredients into a food processor or blender and blend until smooth. Salt and pepper to taste.

Keywords: arugula, basil, pesto, vegan, garlic, tomato, lemon juice, pine nuts, soy free, gluten free, daniel fast compliant, daniel fast recipes