I don’t know what it is but in the last two years I have been nuts for pesto. It’s something I am making over and over again and there honestly aren’t a ton of things that I make over and over again. However, the thing is I am kind of meh about basil. I like it fine but only in small amounts and I don’t really care for basil pesto, so that’s when I started trying other greens.
I have tried baby kale pesto (too bitter), I’ve tried parsley pesto which I like (hmm I should make it again soon), I have tried spinach pesto (that was a flop) and then I found baby arugula (it was just right). I have absolutely fallen in love with arugula pesto and it is my FAVORITE.
The other dilemma I have run into when it comes to pesto is what type of nut/seed to use. I love the traditional pine nuts but they are SO expensive so I have been playing around with less expensive nuts and seeds to try and find what I like. I have tried sunflower seeds and hemp seeds (both make for chunky pesto), pumpkin seeds (good but not my go to), cashews (make a super cream pesto, but not nutty enough), and then there are walnuts (again these were just right.) So walnuts are my go to nut component in my pesto because it makes a smooth pesto with a nice nutty taste.
So how do you make my arugula pesto?
- 1/2-3/4 cup nutritional yeast
- 3 garlic cloves
- 3/4 cup raw walnuts
- 1/2 teaspoon salt
Place that all in the bowl of a food processor fitted with the s-blade and process until crumbly.
- 4 cups loosely packed arugula
- juice of 1/2 lemon (optional)
Add and pulse 10-12 times.
- 1/2-1 cup extra virgin olive oil
Now with the processor on slowly drizzle in the olive oil until you have reached a smooth consistency.
Store in a jar in the fridge for up to a week or freeze!
