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Author Notes: As title, arugula spread with hazel nuts, garlic and olive oil. Good for your bread or crackers. —Hidemi
Makes 2/3 cup
cup Hazel Nuts
cups Arugula, washed and drained
teaspoon Minced Garlic
tablespoons Olive Oil
Black Pepper to taste
- Soak hazel nuts in water overnight.
- Drain hazel nuts in a colander and place on paper towel to drain completely. Put hazel nuts, minced garlic, salt and olive oil into a blender. Grind until almost smooth. Add arugula to the blender. Grind for 10-15 seconds and stop to scrape down. Repeat this until smooth.
- Transfer to a bowl and add freshly ground black pepper to taste. Mix well.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens