• Alison Elliott

Arugula Pesto


Ingredients:

3 c. Arugula

1/2 c. Cashews

1/2 c. Nutritional yeast

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper


Put the arugula in the food processor and blend for 1 minutes. Add the cashews and nutritional yeast and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week.

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