Bruschetta with Minted Arugula Pesto


4 ½ cups fresh arugula

½ cup pine nuts

2 tsp Veg-geez Louise seasoning

7-8 cloves garlic, minced

½ cup fresh mint leaves

pinch salt and pepper

2/3 cup extra virgin olive oil

Freshly grated parmesan cheese

1 loaf crusty Italian bread, cut in thick slices

Method of preparation:

  • 1

    Combine the arugula, mint, garlic, pine nuts, and seasonings in a food processor,
    then process until coarsely chopped.

  • 2

    With the food processor running, slowly add the olive oil in a steady stream until well combined. Add the cheese and pulse a few more times. Spread atop sliced Italian bread and toast in a 400-degree oven ab

  • ← Older Post Newer Post →