Pesto is traditionally made with basil, but other herbs and greens can be equally delicious. Arugula pesto is peppery and slightly spicy – try it with pasta for a simple summer meal.
Yield: ¾ cup
Time: 5 minutes
Tools
- food processor
or - knife, bowl, and wooden spoon
Ingredients
- 2 T almonds
- 1 c fresh arugula, packed
- 2 cloves garlic, minced
- 2 T olive oil
- 1 T nutritional yeast (optional)
- 1 t salt
Directions
Place almonds in the food processor and finely chop. Add everything else and process into a thick paste.
Alternatively, you can finely chop the almonds and arugula with a knife, then mix it everything together.
Serve with pasta, adding a little more oil if necessary to help it coat the noodles evenly.
Notes
Pesto freezes well, so make a big batch when fresh arugula is abundant, then freeze it to enjoy throughout the winter.
Also see my pesto recipe.
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