Ingredients: 

• 1 tbsp extra virgin olive oil

• 1 medium yellow onion, peeled and sliced into thin rings

• 1 tsp ground cumin

• 2 cups fresh cilantro

• ½ cup fresh parsley

• ½ cup fresh dill

• ¼ cup mint

• ¼ cup extra virgin olive oil

• ¼-½ cup basil tops pesto

• 1 cup raw pistachios, peeled

• ¼ cup green onions, sliced thinly

• 2 cups baby arugula

• juice of 1 lemon

Directions

1. In a medium skillet over medium-high heat, sauté onions in olive oil until soft. Stir in cumin then set aside and allow onions to cool to room temperature.

2. Add arugula, then all remaining ingredients into a large bowl. Combine with pesto and olive oil dressing. Squeeze lemon juice on top.