• ½ cups walnut
  • 1 garlic clove
  • 2 cups arugula
  • ¼ cups  nutritional yeast (you can use Parmesan if you can tolerate dairy)
  • 1 cup olive oil
  • salt, to taste

Add walnuts, garlic, and arugula to food processor along with 1/4 cup of the olive oil. Blend. Slowly add the remaining olive oil until smooth. Stir in nutritional yeast and add salt to taste.

I made a large batch and put it into small 4 oz. canning jars and put in the freezer. Once 4 oz. jar is enough for 2 servings. Add to pasta or spoon over chicken.

(Paleo, Vegan, Vegetarian)