Vegan. Vegetarian. Dairy-free. Gluten-free. Oil-free.Jump to Recipe
Do you ever remember walking into a class at school and finding that the teacher was giving a pop quiz? You’d have that moment of stomach-wrenching panic and a bead of sweat would suddenly form on your brow. BUT, picture this end-scenario (and hopefully, this is how it actually went down for you): you received the test only to find that of the 5 questions, you not only knew all of the answers but were prepared to ROCK them!
That’s how I felt when I first saw the Lancet EAT Report of sustainable foods and noted with glee that many of my favorites were already on there! Yes, yes, there were quite a few that I’d never heard of, but some of my absolute staples topped the charts, and I couldn’t have been more thrilled. Two of those, arugula and walnuts, are the stars of this dish which was always a favorite of mine but has given me even more reason to love making this delicious and versatile pesto.
This pesto comes together in minutes, only gets better given a couple of days in the refrigerator, and can be used on anything from a wrap to a pasta toss-in. Give this one a try and you will find that it’s one you come back to again and again!
And it’s as easy as this:
Put the dry ingredients into your food processor and run until a course chop is achieved. Then stream in the wet ingredients. Finally, add the salt. Voila! You have pesto!
Mix it into some pasta.
Or stir into jackfruit, and serve on flatbread.
It’s simple, delicious and a must-try!
Arugula Pesto
Equipment
- Food Processor
Ingredients
- 45 g arugula
- 25 g walnuts
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp vegetable broth or stock
- ¼ tsp salt
Instructions
- Put arugula, walnuts, and yeast into bowl of food processor. Blend until finely chopped.
- Combine liquids. With processor running on low, stream liquids in through chute. Then, add salt through the chute.
- Serve as desired – mix into pasta or jackfruit, spread over flatbread for sandwiches, use as a dip.