1/3 cup Alligga Flaxseed Cooking Oil
1/2 cup hazelnuts
1 1/2 tsp salt
1 package baby arugula (5 oz)
Preheat the oven to 375°F. Toast the hazelnuts for about 10 minutes, or until you can start to smell the hazelnuts. Remove the hazelnuts from the oven and allow them to cool. Once the hazelnuts have cooled, rub them between your hands to remove the skins.
Combine the toasted, cooled hazelnuts with the flaxseed oil and salt into a blender and blend on high. Turn the blender off, add 1/3 of the arugula and continue to blend, gradually adding more arugula until it is all used. When the mixture is smooth, it is ready to serve.