The bite of arugula is balanced with lemon and feta in this creative take on traditional pesto. Eat chilled pesto as a dip with crackers or veggies, or warmed up as a sauce with zucchini noodles, roasted vegetables or chicken. Recipe created by Kristy Regan and Vital Food Therapeutics intern Marne Bishop.
Ingredients:
1/2 cup olive oil
2 tablespoons garlic oil
6-7 oz bag of cleaned organic arugula
1/2 cup packed mint leaves
*1/2 cup feta cheese or parmesan cheese (aged 30 days or more), not packed
1 tablespoon fresh lemon juice
1/4 cup chopped almonds (cooked or uncooked)
Instructions:
1. Add all ingredients to a food processor.
2. Process until smooth, scraping down the sides as needed.
3. Store in refrigerator and consume in approximately one week. *Note that feta cheese is shown on Dr. Siebecker’s SIBO Specific Food Guide in the red/more fermentable column. However, if it aged 30 days or more and contains 0 grams of sugar, that will mean it’s lactose free and will be a less fermentable food.
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