Arugula Pesto

• 1 Garlic Clove     
• 2 TB Tahini*
• 1 TB Lemon Juice
• 2 – 3 Cups Packed Arugula
• 3/4  Cup Toasted Walnuts
• 1 Cup Extra Virgin Olive Oil
• Sea Salt and Black Pepper

Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the arugula and walnuts and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth, season with salt and pepper. *Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.

Oven roasted mushrooms are easy to make. Simply wash the mushrooms and cut in thick slices. Toss (or spray) with a little olive oil and salt and pepper well. Place on a sheet tray and slide into a 400F oven for about 10 minutes, check and flip. Cook for another 5 – 10 minutes or until deeply golden around the edges.

The arugula pesto can help you create more than just this recipe! Perfect as a dip for raw veggies, to put in a lunchbox as a sandwich spread, to dollop on a piece of roasted salmon or as a delicious dressing for spring greens. Its gluten free, dairy free and vegan so make a big batch and enjoy it all week long.

Abbazia Di Novacella Pinot Nero Alto Adige Italy About $20

Love Pinot Noir? Then you’ll love Pinot Nero, which is the same grape but it is grown in Northern Italy, thus “Nero” inside of “Noir”. You’ll find it a bit lighter in flavor and color than a California wine of the same variety, and a little drier too, finishing up with good acidity in your mouth. It’s a wine made for enjoying with food – it pairs very well with the rich flavor of roasted mushrooms and herbs.