Spring Recipe by Haley Vilhauer


This is a favorite dip for our veggies or plantain chips! It also does great as the topping for protein or mixed with a little more olive oil and used as a flavorful salad dressing!

Arugula Pesto


2 garlic cloves
½ cup toasted walnuts, pine nuts or pumpkin seeds
4 cups packed arugula leaves
¼ cup extra virgin olive oil or avocado oil
¼ cup water
¼ tspn salt


1. Combine all ingredients except water and EVOO in a food processor and blend on high until mixed thoroughly. Slow speed to low, and drizzle in oil and water.


Haley & VWS Team