August 10, 2020

Arugula Green Pea Pesto

Arugula green pea pesto, the combo you never knew you needed. I’ve been on a pesto kick lately and this really satisfies my cravings. I was worried the arugula flavor would be too much, but it just adds a nice mild flavor to the pesto. I mean you can’t make pesto without basil so there is still a good cup of basil in here! Enjoy this pesto overtop a bowl of your favorite pasta. Use your leftover arugula to add a watermelon, arugula and goat cheese salad on the side.

No parm? No problem.

I decided to make this pesto vegan (no parm), but by adding nutritional yeast, the cheesy flavor is still there. Nutritional yeast is truly a magic ingredient in so many dishes. I use it in my vegan macaroni and cheese and cauliflower, roasted garlic & sun-dried tomato pasta. It’s a healthier alternative to satisfy your cheesy cravings.

I also used sunflower seeds in the arugula green pea pesto. I opted for sunflower seeds instead of nuts for a few reasons! Pesto usually contains pine nuts which can be somewhat expensive, and/or hard to find. Also, sunflower seeds are not a nut, so people with nut allergies can often look towards sunflowers for a nut substitute. I’ve heard concerns from people with nut allergies about the difficulties of going vegan due to recipes with nuts. I will say that I do use nuts in my recipes (especially cashews to add a creamy texture), but I want to incorporate nut-free recipes into my blog as well. That being said PLEASE let me know if you have any special requests for recipes.

Plate with arugula, green peas and basil — I’m loving these greens!

The How-To

Arugula green pea pesto is such an easy recipe. Throw all of the ingredients into a food processor or blender and blend until smooth. Add pesto to your favorite pasta, toast or roasted veggies. I love how fresh it tastes. There is truly nothing like pesto during the summer season. This recipe makes about 12 oz of pesto (1.5 cups). I will use this entire amount for 1 lb of pasta. I like to store mine in a mason jar and top if off with a thin layer of olive oil. The olive oil creates a layer of protection on top of the pesto to help keep it fresh if not used immediately.

jar of arugula green pea pesto — I like to store my pesto in a mason jar topped with a thin layer of olive oil.

As always, let me know when you make my arugula green pea pesto. Please comment below and rate my recipe. I appreciate your feedback because it helps me learn and develop better recipes. Have a great day & happy eating!