• Alison Elliott

Arugula Pesto


Total Time: 5 Minutes


Ingredients:

3 c. Fresh arugula

1/2 c. Raw cashews (unsalted, whole)

1/2 c. Nutritional yeast

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper


Method:

Place 3 c. of fresh arugula in a food processor and blend for 1 minute. Add the raw cashews and nutritional yeast and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute.


Option to use the pesto in Arugula pesto, quinoa, chickpea, stuffed zucchini boats or Vegan arugula pesto mayonnaise.


Store in the fridge in a sealed container for up to one week.


Serving Size: 1-2 dishes