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.
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.
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.
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!