Animated Recipe: Arugula Pistachio Pesto

A playful GIF guide to making Genoa's famed pasta sauce

Who says you can only have fresh pesto in the summer time? Try this flavorful arugula pesto anytime of year. No cheese needed in this recipe, the pistachio nuts provide richness and depth.


Three cups baby arugula, packed

cup pistachios

Three tablespoons olive oil

Two tablespoons nutritional yeast

lemon, juice only

One clove garlic, chopped

25 turns fresh black pepper or teaspoon ground black pepper

(Yield: cup)

Preheat oven to 350.

Toast pistachios for four to five minutes.

Combine toasted pistachios, baby arugula, garlic, nutritional yeast, black pepper and lemon juice in food processor.

Process until mixture is smooth.

With food processor running, slowly add olive oil.

Enjoy over pasta, rice, toast, eggs, potatoes, etc!

Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com