Description
A delicious easy 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!
Ingredients
Scale
- 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
- 2–3 teaspoons fresh lemon juice
- 1/3–1/2 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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 133
- Sugar: 0.5 g
- Sodium: 76.4 mg
- Fat: 11.7 g
- Saturated Fat: 1.5 g
- Carbohydrates: 6.9 g
- Fiber: 1 g
- Protein: 2.2 g
- Cholesterol: 0 mg