Arugula and Toasted Almond Pesto

Arugula’s bright and slightly spicy flavor profile lends itself especially well to pesto sauces. We chose almonds for this particular preparation, but any nut or seed will work well. One of the best parts of using arugula rather than basil is that you don’t have to worry about the browning effect that can plague a basil-based pesto. 
Slather this pesto liberally on poultry, fish, or sandwiches. Stir it into Greek yogurt for a quick and nutritious dip for veggies or crackers; mix it with cream cheese for a great spread or toss it with your favorite pasta. In other words, this fast and easy to throw together pesto is versatile, easily made vegan and immensely tasty. 

Recipe adapted from: http://dishingupthedirt.com/recipes/sauces/arugula-almond-pesto/

Serves: 8
Prep Time: 10 mins
Cook Time: 0 mins
Ready In: 10 mins
  • 2 c arugula, washed, dried & well packed
  • 1/4 c almonds, roughly chopped and lightly roasted (chop and cook in an oven at 350 for 5 minutes)
  • 2 large cloves of garlic, chopped
  • 3-4 TBSP lemon juice
  • 1/2 c nutritional yeast (You can substitute grated Parmesan cheese)
  • Coarse sea salt, to taste
  • 1 c olive oil
  1. Combine the arugula, almonds, garlic, lemon juice, nutritional yeast and ½ tsp sea salt in a food processor or high powered blender.
  2. Pulse until coarsely pureed.
  3. With the motor running, slowly drizzle in the olive oil. Continue to process until smooth and creamy.
  4. Taste and adjust lemon juice and salt as you see fit.