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
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
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 mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com