Arugula Pesto
This arugula pesto is packed full of healthy greens, healthy fats and bright flavors. It makes a great sauce for pasta, topping for bread or baked perfectly with crispy potatoes. Make this vegan with nutritional yeast!
Servings: 12 (2 tablespoons per serving)
Equipment
- Food Processor
Ingredients
- 1 clove garlic
- 1 cup walnuts
- 5 cups arugula packed (5 ounces)
- 3 tablespoons nutritional yeast could use parm
- Juice from 1 medium lemon about 1/4 cup
- 1/2 teaspoon salt
- 1/3 cup avocado oil could use light tasting olive oil
- Water as needed to thin out the consistency
Instructions
- Toast the walnuts over medium heat for 3-4 minutes until warm and fragrant. Remove from the heat and transfer to a plate to cool completely.
- While the walnuts are cooling, add the garlic to the bowl of a food processor and blend to break up the garlic.
- When the walnuts are cool, add them to the food processor and blend again until they're broken down into very small pieces, 1-2 minutes.
- Add the rest of the ingredients, except the avocado oil and water and blend on high for 1-2 minutes until the arugula is broken down. It will seem like a lot of arugula, but it blends well and reduces in volume.Scrape down the sides of the food processor as needed.
- With the food processor on medium speed, slowly add the avocado oil. It will becomes much thinner and start to look like pesto.
- If it's too thick, add water a tablespoon at a time to thin it out.
Notes
How to store: transfer the pesto to a jar with a lid and store in the fridge for up to 5 days.
How to freeze: pour the pesto into ice cube trays and freeze for 2 hours. Once they're solid cubes, transfer them to a ziplock bag to save room. Thaw in the fridge as needed!
Nutrition
Serving: 2tablespoons | Calories: 112kcal | Carbohydrates: 3.1g | Protein: 1.9g | Fat: 10.9g | Sodium: 101mg | Fiber: 1g | Sugar: 1g