OBAGV Pesto with Arugula

1 ½ Cup baby arugula
1 ½ Cup Cilantro
2/3 Cup pine nuts
8 cloves of Garlic
1-125g grated Pecorino or Romano Cheese
2/3 Cup of OBAGV Meyer Lemon Olive Oil
2 Tbsp of OBAGV White Lemon Balsamic Vinegar
Salt and pepper to taste


Place all ingredients in a blender and process until smooth, Serve over pasta, baguette slices or crackers.

Spicy Broccoli with Meyer Lemon Olive Oil


15-20 Broccoli heads
1 tsp of Speghettata
¼ Cup of OBAGV Meyer Lemon Olive Oil
Coarse sea salt to taste


Steam the Broccoli until half way cooked. Drain and set aside until ready to cook again. Warm olive oil in a large pan. Add Spaghettata to the pan and cook for 1 minute. Toss in broccoli heads. Continue cooking on medium heat until slightly browned. Serve immediately or add a few tablespoons of water, cover the pan and continue cooking until the broccoli is cooked to desired tenderness. Sprinkle with coarse sea salt before serving.