Arugula Pesto Spread Recipe With Cashews
This vegan arugula pesto recipe is made with cashews and nutritional yeast.
Servings 4 servings
Calories 157kcal
Ingredients
- 1/2 cup split cashews (unsalted)
- 2 tsp nutritional yeast
- 2 cups arugula divided into 4 equal portions
- 1 tsp salt
- 2 Tbsp extra virgin olive oil
- 1 Thai chili (optional)
Instructions
- 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
Video
Notes
*** Nutrition info is approximate
Refrigerate for about 2 weeks.
Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores
Nutrition
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