The bite of arugula is balanced with lemon and feta in this creative take on traditional pesto. Eat chilled pesto as a dip with crackers or veggies, or warmed up as a sauce with zucchini noodles, roasted vegetables or chicken. Recipe created by Kristy Regan and Vital Food Therapeutics intern Marne Bishop.

1/2 cup olive oil
2 tablespoons garlic oil
6-7 oz bag of cleaned organic arugula
1/2 cup packed mint leaves
1/2 cup feta cheese (aged 30 days or more), not packed
1 tablespoon fresh lemon juice
1/4 cup chopped almonds (cooked or uncooked)

1. Add all ingredients to a food processor.
2. Process until smooth, scraping down the sides as needed.
3. Store in refrigerator and consume in approximately one week.