Arugula Pesto

4 ounces baby rocket / arugula leaves
1/2 cup raw walnuts or pumpkin seeds for a nut free pesto
1 garlic clove
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
unrefined sea salt and pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper)
3 Tablespoons extra virgin olive oil (this will yield a thicker pesto which I like and thin as needed depending on use, you can add more oil based on the consistency you like)

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Begin by adding your rocket/arugula leaves to the food processor and pulsing to reduce their volume.
Add in the walnuts, garlic, lemon juice, lemon zest, salt and pepper and pulse while drizzling the olive oil into the top of the food processor.
Continue processing until the pesto is the consistency you desire.
Use immediately and store any leftovers in the fridge in a sealed container with a layer of oil drizzled on top for up to a week. For longer storage freeze in a freezer-safe container for up to 6 months. Enjoy!

This arugula pesto is simple to make and delicious on pasta, zoodles, pizza, salad or on your favorite sandwich!

Credit: Finished with Salt

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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