Description
While you may be most familiar with basil in pesto, arugula makes for an equally scrumptious version with a tad more pepperiness.
Ingredients
Units
Scale
- 1/4 cup salted roasted pistachios
- 2 large garlic cloves, halved
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/8 teaspoon smoked paprika
- 1 (5-ounce) package fresh baby arugula
- 1/2 cup extra virgin olive oil, as needed
Instructions
- Add the pistachios, garlic, nutritional yeast, lemon juice, salt, and paprika to a food processor, cover and blend until finely chopped (not creamy).
- Add the arugula, in batches, and pulse until it’s finely chopped.
- Add the oil, ideally slowly drizzling in, while blending to desired consistency. Enjoy with skillet russet & sweet potato hash.
- Category: condiment, sauce
- Cuisine: italian, american
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg