Arugula Pesto (vegan and dairy-free!)
Arugula Pesto is like basil pesto’s rebellious cousin—with the same bright and green flavors but with a little peppery kick from the arugula leaves. Easy to make, Arugula Pesto has bright citrus flavors balanced with the walnuts, garlic, and nutritional yeast instead of cheese.
Servings: 1 cup
Ingredients
- ½ cup walnuts or pine nuts
- 1 clove garlic
- 6 oz arugula
- 3 tsp lemon juice
- 2 Tbsp nutritional yeast
- ¼-½ tsp salt to taste preference
- 3-4 Tbsp olive oil
Instructions
- Place walnuts and garlic in food process and pulse until chopped. Add arugula, lemon juice, nutritional yeast, and salt and pulse until a paste is formed, stopping to scrape the sides occasionally. Remove blade and hand-stir in olive oil 1 Tbsp at a time, until desired consistency (adding more if needed).
- Use arugula pesto immediately or store in the fridge for up to 5 days or freeze for 1-2 months.