Spring is in full bloom and gosh, does it feel good! Flowers are bursting with colors and our community garden is THRIVING! We harvested arugula for days and after making about 4 different salads, I needed to find something to do with my leftover rocket.
As a vegan, it can be difficult to find good plant-based pesto at the store- and costly! So I tried making vegan pesto for the first time and it was a huge success! I ended up giving some away to friends and freezing some for later.
If you have lots of arugula, or even just a little, and you’re feeling like making a fresh, citrus-y pasta sauce, give this one a try.
Look at that creamy arugula pesto – straight from the garden!
- 3 cups of fresh arugula
- 4 tablespoons pine nuts (or any other nuts you have at hand : walnuts, cashews, sunflower, etc.)
- 5 garlic cloves
- 5 tablespoons nutritional yeast
- 1 lemon
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- Press the lemon to extract the juice.
- Mix all the ingredients in food processor.
- If the sauce is too creamy for you, add a splash of water and mix again.
Keep in the refrigerator for up to a week of freeze to enjoy later.
Yields 4 servings
Nutritional facts (per serving): 13.5 g Fat – 7.25 g Carbs – 6.25 g Protein – 168.5 Cal