Arugula Pesto Spread Recipe With Cashews
This vegan arugula pesto recipe is made with cashews and nutritional yeast.
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 servings
In a food processor, add split cashews.
Add nutritional yeast and process on low speed until it is roughly chopped
Add one portion of arugula and process until its blended
Continue adding each portion of arugula until it well blended
Add salt, extra virgin olive oil and Thai chili. Blend everything until it is smooth.
Transfer to a glass bottle and store
*** Nutrition info is approximate
Refrigerate for about 2 weeks.
Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores
Calories: 157kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 586mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 3.3mg | Calcium: 22mg | Iron: 1.3mg