This super easy 5-minute pesto recipe uses arugula instead of basil for a fun, savory twist. It's perfect for topping roasted organic cauliflower.
- 1 large head cauliflower , cut into 1-inch florets
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 2 cups Earthbound Farm Baby Kale & Arugula Blend
- 1/2 cup raw walnuts
- 3 large cloves garlic
- 1/4 tsp. fresh lemon zest
- Juice of 1/2 large lemon
- 1/2 tsp. sea salt
- pinch ground cumin
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Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
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Place the cauliflower florets onto the prepared baking dish, drizzle with oil and sprinkle with sea salt and pepper. Roast for 35 minutes or until the cauliflower is tender and golden brown.
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Meanwhile, combine all remaining ingredients in a food processor and puree until it forms a pesto consistency. Transfer to a small bowl.
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Remove the cauliflower from the oven and spoon the pesto on top of the cauliflower. Serve immediately. Keep the cauliflower and pesto in separate sealed containers in the refrigerator for up to 2 days.