Arugula Basil Pesto
This nut-free, arugula basil pesto comes together in just 5 minutes! Sweet summertime basil and peppery arugula are paired with zesty lemon juice, cheesy nutritional yeast and the surprising ingredient of green peas to create a fresh and creamy healthy vegan pesto.
Equipment
- Food Processor or blender
Ingredients
- 1 cup arugula (packed into cup)
- ¾ cup peas (thawed if frozen)
- 1 cup basil (packed into cup)
- 4 garlic cloves minced
- ½ cup roasted sunflower seeds (unsalted)
- ¼ cup nutritional yeast
- ¼ cup lemon juice freshly squeezed
- ¼ - ½ cup extra virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Add the arugula, green peas, basil, minced garlic, sunflower seeds, nutritional yeast, lemon juice, salt and pepper to a food processor or blender.
- Pulse until broken down. It will still be a bit chunky but that's okay.
- Drizzle in ¼ cup to ½ cup of extra virgin olive oil while blending, until the desired consistency is reached. Scrape down the sides of the food processor as needed.
- Serve pesto with pasta, spread it on sandwiches or use it as a dip.
Notes
- This amount of pesto will go well with 1 pound of pasta. I like to serve it with cavatappi pasta! Use pesto as a pasta sauce, spread or dip!
- Store nut-free pesto in an airtight container or jar and top it 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 and vibrant, preventing it from discoloration. Store the pesto in the refrigerator for up to a week.
- You can freeze the pesto in airtight tupperware, ziplock bags or in an ice cube tray (for smaller servings). The pesto will be good in the freezer for up to 3 months. It is a great idea to freeze the arugula pesto during the summer at the height of the basil season. Then you can still enjoy the fresh summertime flavors later on in the year.
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