Arugula Walnut Pesto (Vegan)
This spin-off from traditional pesto uses peppery arugula and is made vegan by swapping Parmesan cheese for nutritional yeast flakes. It is a wonderful accompaniment to pizza, spread on water crackers for an appetizer tray, tossed in pasta, or even topped on scrambled eggs.
Makes 1 cup pesto sauce (approx. 67 calories/2 tablespoon serving)
4 cups packed fresh arugula
1 cup packed fresh basil
¼ cup chopped walnuts
2 large cloves garlic, roughly chopped
2 Tbs. nutritional yeast
¼ tsp. salt
¼ cup extra virgin olive oil
Using a high powered blender or handheld immersion blender, combine all ingredients and pulse until ground into a paste. Cover and refrigerate for up to 4 days, or double the batch and freeze for later.