This recipe came to be because my arugula was about to go bad and I needed to do something with it. In comes pesto -- the quickest and easiest way to use up some greens. All you need to have on hand, really, are your greens, nuts, oil, citrus, and garlic, which is generally what I always have around the kitchen, anyway. I'll give myself a pat on the back and say that I made this recipe on the first try and was so impressed with it that I didn't make any changes. I even went back to try it several times and kept having to ask myself "wait, did I put parmesan cheese in that?" Nope! It has that amazing flavor while being completely vegan. And, even better, there's only one step to make it.
It's also a perfect dip for anything, like sweet potato fries.
Ingredients:
2 c of arugula
1 clove of garlic
1/4 c pine nuts
1/4 c walnuts
1/4 c olive oil
1/8 c lemon juice (about half a lemon)
A pinch of salt
Directions:
1) Put all of the ingredients into a blender and blend. It's that easy! Put the arugula on the bottom so it's easier to blend. Enjoy! Store left overs in the fridge
*Tip* After a few days in the fridge, it gets thicker. Make it thinner by adding some olive oil.
Happy Pesto Making
<3 TTT
The pesto is perfect to use in your favorite pasta dish. Below I added about 2 tbsp to a portion of cauliflower gnocchi sautéed with some tomatoes.
It's also a perfect dip for anything, like sweet potato fries.
2 c of arugula
1 clove of garlic
1/4 c pine nuts
1/4 c walnuts
1/4 c olive oil
1/8 c lemon juice (about half a lemon)
A pinch of salt
Directions:
1) Put all of the ingredients into a blender and blend. It's that easy! Put the arugula on the bottom so it's easier to blend. Enjoy! Store left overs in the fridge
*Tip* After a few days in the fridge, it gets thicker. Make it thinner by adding some olive oil.
Happy Pesto Making
<3 TTT
