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Oil-Free Arugula Pesto (Vegan)

Oil-Free Arugula Pesto (Vegan)
Serves: About 1 cup
  • 1 cup fresh arugula
  • 1 cup fresh basil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 to 3 cloves garlic, to taste
  • ½ cup raw walnuts
  • ¼ cup water
  • ¼ teaspoon salt, plus more to taste
  1. Combine all of the ingredients in a small food processor and process until everything is broken down. I prefer my pesto to have a bit of a chunky texture, but you can use a blender if you would like a smoother result.
  2. Once the pesto is smooth enough, taste it and adjust any seasonings as needed. When you use fresh ingredients, the taste will always vary by batch, so I usually end up adding an extra splash of lemon juice or an extra pinch of salt to make it taste "just right." Also, I think it should be noted that I love a spicy punch of garlic, so 3 cloves is usually perfect for me, but if you're not the biggest garlic fan, you might only want to start with 1 or 2 cloves and add more to taste. The nice thing about making a blended sauce like this one is you can always taste as you go and adjust as needed.
  3. Because these ingredients are all fresh, I'd recommend keeping this sauce stored in an airtight container in the fridge for no longer than a week for best flavor.

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