Yield: Approximately 250 mL sauce


  • ½ cup pine nuts, toasted
  • 40 g fresh basil leaves (about 1 cup loosely packed)
  • 1 cup pre-washed arugula
  • 1 tsp Omega-3 fish oil, grapefruit flavour
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast (or parmesan cheese)
  • 1 garlic clove
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper
  • Add in last: ½ cup cold pressed olive oil


  1. Toast pine nuts in a pan on medium heat until fragrant, remove and set aside.
  2. Combine all pesto ingredients (except olive oil) in a food processor on high. Mix until well combined.
  3. While the food processor runs on low, pour in the olive oil and mix until pesto is smooth to your liking.
  4. Taste and adjust if needed. Serve with pasta or use as a sauce on your favourite meal!