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A delicious recipe for Arugula Pesto designed to enliven soups, stews, cassoulets, sandwiches and pasta dishes. It's vegan and made with almonds, basil and lemon zest adding a peppery brightness to dishes you are already making! 

Arugula Almond Pesto

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 cup
  • Category: sauces, condiments,
  • Method: blended
  • Cuisine: American
  • Diet: Vegan

Description

A delicious easy recipe for Arugula Almond Pesto designed to enliven soups, stews, cassoulets, sandwiches and pasta dishes. It’s vegan and made with almonds, basil, and lemon zest adding a peppery brightness to dishes you are already making!


Ingredients

  • 1 large garlic clove
  • 1/4 cup toasted almonds,  pinenuts  or smoked almonds
  • 1/2 cup packed basil leaves
  • 1 cup packed arugula
  • 1 teaspoon lemon zest
  • 23 teaspoons fresh lemon juice
  • 1/31/2 cup light flavored olive oil(make sure oil is not bitter)
  • 1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)
  • 1/4 cracked pepper

Instructions

Place all ingredients into a food processor and pulse repeatedly until uniformly chopped and well combined.

For a looser pesto, add a little more oil, and for a sturdier pesto, add a few more almonds.

Arugula Pesto will keep 4-5 days in the fridge.


Notes

For a delicious, smoky taste, try using smoked almonds– heavenly! ( Add salt to taste)

Pesto can be frozen for later- squeeze a thin layer of lemon juice over the pesto before freezing.

Keywords: arugula pesto, almond pesto, vegan pesto, dairy free pesto, how to freeze pesto, pesto without pine nuts, pesto with almonds

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