Vegan Arugula Pesto

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All Photos © Christine Elise McCarthy 2016

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vromans back

I had a pound of arugula that was going to go bad if I did not act fast – so – I made this pesto.  This makes a lot but I simply put it in sandwich bags & froze it in portions for future use.  This would go great tossed with pasta or on pizza or as crostini.  Bright & lovely & packed with flavor!

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Vegan Arugula Pesto


1 lb arugula

4 (more or less – your call) cloves of garlic

1 1/2 cups raw almonds (or other nuts)

1/2 cup nutritional yeast

juice & zest of 1 lemon

1/4 cup olive oil



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In a food processor – pulse the nuts & garlic until they are well chopped.  Add everything else except the water & puree.  I drizzled water in (about 2 cups) until it was well blended & creamy.  Season with S&P.

Store in baggies & lay flat in your freezer – or use it immedately.  Easy-peasy!

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