Arugula Pesto (vegan and dairy-free!)
Arugula Pesto is like basil pesto’s rebellious cousin, with similar bright and green flavors but with a little exciting kick from the arugula leaves! Easy to make, Arugula Pesto has bright herby flavors, a hint of pepper, and creamy texture.
Servings: 1 cup
Equipment
- 1 Food processor
- 1 Rubber Spatula
Ingredients
- ⅓ cup pepitas (you can also use pine nuts or walnuts)
- 2 cloves garlic
- 6 oz arugula (about 6 packed cups)
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- ¼ tsp salt
- ¼ cup olive oil
Instructions
- Place walnuts and garlic in food process and process until fine consistency. Add 6 oz arugula, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, and ¼ tsp salt and pulse until a paste is formed, stopping to scrape the sides.
- Remove blade and use a rubber spatula to stir in ¼ cup olive oil. Taste, adding anything more it may need.
- Use arugula pesto immediately or store in the fridge for up to 5 days or freeze for 1-2 months.