Arugula-Sea Vegetable Pesto

• 2 cups arugula leaves, packed
• ½ cup grated Parmesan cheese
• ½ cup toasted walnuts
• 2 small cloves garlic, peeled
• Juice of one-half lemon
• Pinch of sea salt
• 1/3 to ½ cup olive oil (depending on how thick you like your pesto)
• 1 to 1½ tsp Dr. Cowan’s Garden Sea-Vegetables Powder

Directions:

1. Add all ingredients to a food-processor bowl and pulse till mixture is mostly fine, about 30 seconds.
2. Scrape down sides of bowl. With motor running, slowly add the olive oil in a fine stream till incorporated. Scrape down sides of bowl again and add Sea-Vegetables Powder. Blend for a few seconds until incorporated.
3. Refrigerate for up to two weeks and serve with pasta, chicken, fish or as a pizza or flatbread topping.