Parsley Arugula Pesto over Zoodles

Who doesn't love pesto? Everyone loves pesto. It's so fun to say, even. A Seinfeld episode even began touting the wonders of just saying "pesto.....pesto.....pesto". Exquisite in every way, it can be used as a dip, a spread, a smear on a piece of bread, in a sandwich, over noodles....I wanted to kick it up a notch and use the bounty from our garden. The basil was dwindling but in these cooler months, the arugula and parsley were popping! So I got to work. Using mostly whole fats such as pine nuts, not as much olive oil, but loaded with lemon and garlic, this pesto is sure to please everyone. No need for cheese of any kind, since it's loaded with flavor! 

2 big handfuls of parsley

one big handful of arugula

1/2 cup basil

juice from 1/2 lemon

2 cloves garlic, crushed

1/3 cup raw pine nuts

a few pinches of sea salt

Several turns of fresh ground black pepper

olive oil, to thin

In a food processor, process the herbs and lemon juice until everything is roughly chopped. Add in the pine nuts, salt & pepper, and garlic and pulse briefly (garlic turns bitter if processed too much).  Drizzle a little olive oil, just enough to thin, and process again briefly. Taste for seasonings. Dress your favorite noodles (mine are raw zucchini noodles, spiralized, using this or this tool). Enjoy!