Peppery arugula is mellowed with walnuts and highlighted in this bright, hearty pesto.
Category: Sauces/Condiments, Vegan
Yield: About 1 cup
Ingredients
3 cups arugula, packed (about 4 ounces)
1 cup walnuts (about 4 ounces)
2 Tbsp nutritional yeast (substitute grated parmesan to un-veganize)
3 garlic cloves
1 Tbsp red wine vinegar
Salt & pepper to taste
3 Tbsp extra virgin olive oil
Instructions
In a blender or the bowl of a food processor, combine all ingredients except olive oil.
Pulse in 15-second bursts until all ingredients are very finely chopped and no large chunks remain.
Drizzle in the olive oil and blend until mixture forms a smooth paste.
Cover and refrigerate until ready to use. To use for pasta, reserve about ¾ cup of pasta water and stir into pesto to thin out. Toss with pasta and serve.
Recipe by Baked In at https://www.baked-in.com/2012/07/13/arugula-pesto/