Arugula and Spinach Stuffed Pitas with Watercress Pesto

www.drfuhrman.com

Serves: 4

Preparation Time: 20 minutes

Ingredients:

PESTO

1 bulb garlic

2 cups watercress, stems removed

5 basil leaves

1/2 cup walnuts

4 tablespoons unsweetened soy, hemp or almond milk

SANDWICH

4 whole grain pitas

1 tomato, sliced

1/2 cup thinly sliced red onion

2 cups arugula

2 cups spinach

1 avocado, pit removed, sliced

Instructions:
Slice bottom edge including root off garlic bulb. Lightly roast bulb for 15 minutes at 300 degrees. Cut open cloves and squeeze out soft cooked garlic. Combine the roasted garlic with the other pesto ingredients in a high-powered blender until smooth.

Spread pesto on whole grain pitas. Stuff pita with the remaining sandwich ingredients.

Alterations: We couldn't find watercress anywhere, so we just used spinach instead and made a spinach pesto, still tasted great. We also just used 1 Tb of dried basil instead of the leaves.

*I (Nina) thought that the garlic aftertaste was a little too strong, so I don't know that I would use the whole bulb, I had to brush my teeth twice and chew some gum to get the garlic taste out of my mouth. But while we were eating them, they were delicious!