This vegan arugula pesto recipe is made with cashews and nutritional yeast.
Course Appetizer
Cuisine Italian
Prep Time 2minutes
Cook Time 8minutes
Total Time 10minutes
Servings 4servings
Calories 157kcal
Author Healing Tomato
Ingredients
1/2cupsplit cashews(unsalted)
2tspnutritional yeast
2cupsaruguladivided into 4 equal portions
1tspsalt
2Tbspextra virgin olive oil
1Thai 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 approximateRefrigerate for about 2 weeks.Use unsalted cashews which are easy to find in Indian grocery stores or Warehouse stores