Arugula tart Vol 2: avocado-basil-arugula pesto base

GREEN THINGS. (and other pretty colors)

That is what we eat here. Green, healthy, delicious things. Sometimes we drink them. I’m sipping an extra large green juice right now, status post a sweaty workout, which I’ll share with you as well.

Back to the tarty-tart tart. So remember that arugula tart I made for the SU game last weekend? Well… I wanted to make it again, but better and with more veggies. SO I DID.

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Arugula tart with avocado pesto base (makes 2 pizzas)

2 ripe avocados

2 cups + 1/2 cup arugula

2 cups chopped broccoli

10-12 cherry tomatoes (or more if your tarts are big)

fresh basil, or dried basil (about 1/4 cup chopped)

juice of 1/2 lemon or lime

salt&pepper

3 cloves garlic

pizza dough, or shells

balsamic glaze for drizzling

Base:

Take your 2 ripe avocados, 1/2 cup arugula, 1/4 cup chopped basil, (or 5-6 basil leaves), 3 cloves of garlic, the lemon or lime juice, and process in a blender. Taste and season as needed. I ended up adding a few turns of the garlic salt grinder + a little extra dried basil, since I had used the rest of mine.

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here is this awesome crust I’m talking about from TJ’s! SO GOOD!

The rest:

Preheat oven to 400 degrees. Take pesto and spread evenly over both pizza shells. Cut cherry tomatoes into quarters and spread evenly over pizzas as well.

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wee tomatoes on their tasty tart!

Add chopped broccoli and arugula to the pizzas and bake for 15-20 minutes, or until edges are crispy and arugula has shrunken down and crisped up. Take the tarts out, drizzle with warm balsamic glaze, slice, and enjoy!

I’ve found that this crust doesn’t “cut” very well… according to my hubby- which may or may not be the issue… ha! Kidding. But We also may have a crappy pizza cutter. But who cares really when it tastes so damn good! The avo-pesto is creamy and savory. It pairs perfectly with the acidic tomatoes and peppery arugula. I think next time I might be super bad ass and roast the garlic first before putting it into the pesto! This is and can also be oil free- I did drizzle a bit of my garlic EVOO over it at the very end, which I didn’t need to do…. but I did. *oh well* And, best of all, it’s VEGAN. No animals were harmed in the making of this deliciousness. And no one over here was harmed either, which is a total win.

And We managed to get in a decent workout! That’s a plus! (Also I should mention we carb loaded and had pasta too.)

oops.

oh well! we’re not the skinniest vegans on the planet, but we don’t quite care. Food should be fun, taste good and be good for you. As well as good for the planet. Always!

Here is the link to the workout! Now get of your butt! WE DID! 😉

http://www.fitnessblender.com/v/workout-detail/Fat-Burning-Cardio-Workout-37-Minute-Fitness-Blender-Cardio-Workout-at-Home/fg/

eat clean, and green. Make your own stuff. Be happy. Don’t let other people drag you down. YOU are a WINNER!

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