All Photos © Christine Elise McCarthy 2016
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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!
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
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!