Herb and Greens Pesto Recipe

Ingredients 1 cup arugula, packed ½ cup basil, packed N cup parsley, packed 1 ripe avocado, peeled and pitted O cup walnuts or almonds, toasted 3 cloves garlic, peeled 1 small lemon, zested and juiced N cup extra virgin olive oil ½ cup freshly grated Parmesan, loosely packed Sea salt amd pepper to taste Optional: good pinch of chili pepper flakes if you like it hot Directions 1. Cook your pasta according to the package’s instructions, or have your noodles ready and set aside. 2. While the pasta is cooking, combine the lemon juice, lemon zest and garlic in a food processor and process until garlic is fully minced. 3. Add the remaining ingredients to the food processor, pulse until creamy. TIP Add a little water if your pesto is too thick and process again. 4. Once pasta is ready, strain and toss with your pesto. 5. Serve with a little freshly grated Parmesan cheese and a drizzle of olive oil, if you like. Mary Luz Mejia is a Toronto-based food writer.