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Arugula and Almond Pesto Sauce

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    1/4 cup (60 mL) plain, whole almonds
    2 cloves garlic
    2 cups (500 mL) fresh arugula leaves, trim stems (use small, young leaves they are less pungent and bitter)
    1/2 cup (125 mL) extra-virgin olive oil
    1/4 tsp sea salt
    1/3 cup (80 mL) grated Parmigiano Reggiano cheese (optional)

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    Add almonds and garlic to food processor and mix until well combined. Add arugula leaves and salt, pulse briefly. Slowly add olive oil and mix until texture is creamy. If mixture is too thick, add a bit more oil. Add cheese if desired. Refrigerate in tightly sealed container will keep for several days. Pesto may be frozen (without cheese). Add the cheese after the pesto is thawed.

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    Arugula and Almond Pesto Sauce

    Directions

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    Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.