Serves: 5
Total Calories: 276
Yield: 2 1/2 Cups

1/2 cup raw or untoasted walnuts halved
1 cup chopped fresh basil
1/2 cup cold pressed extra virgin olive oil
1/2 cup arugola
1/4 cup fresh cilantro leaves
3 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt

1. Place the walnuts in a food processor and pulse until completely ground. Add the remaining ingredients and mix until well-blended.

2. Use immediately, or transfer the sauce to a container and refrigerate until ready to use. If refrigerating, allow the dressing to return to room temperature and stir vigorously before using.

For a Change . . .
* Use spinach or dandelion greens in place of the arugula.

Nutritional Facts:

Serves: 5
Total Calories: 276
Calories from Fat: 264

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