arugula pesto dressing

” I’m so glad I live in a world where there are Octobers.”

- Anne of Green Gables

arugula pesto dressing
free of: grains (gluten), dairy, eggs, soy, meat, nuts, seeds, sugar, yeast
safe for: vegetarians, vegans, paleo diets, gluten-free, celiac
  1. 1/2 cup apple cider vinegar
  2. 2/3 cup good olive oil
  3. 1/3 cup filtered water
  4. 1/3 cup coconut milk
  5. 4-5 cups arugula
  6. 1 small shallots (or 3-4 if French shallots, as pictured above)
  7. 5-6 garlic cloves
  8. 1 small jalapeño pepper (optional)
  9. 1/4 teaspoon salt, then to taste
  10. 1/4 - 1/2 cup feta cheese (optional, but worth it if tolerated)
  1. Place all ingredients into a Vitamix blender or food processor. Pulse all ingredients, scraping the sides in between pulses. Process until everything is well combined. Store in a mason jar in the fridge for 7-10 days. Enjoy on almost everything! See serving ideas below!
  1. Cook's note: it may be necessary to compress the arugula leaves slightly with the plastic utensil that comes with a Vitamix, if you are using one.
the Celiac Chronicles

marinate cucumber noodles in the dressing



serve over roasted eggplant
(cubed eggplant, salt and sit in a bowl for 20 minutes, light coat of olive oil, 425 F for 20-25 minutes)
as a dipping sauce for fries 
over your favorite omelette
on an over easy egg sandwich