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  • Alison Elliott

Arugula Pesto

Total Time: 5 Minutes


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


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

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