Beet & Arugula Pesto
Sweet beets, peppery arugula and toasted pecans are blended together in this dairy-free, healthy pesto recipe. Try it spread on crostini or spooned over grilled chicken or pork.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.