Arugula pesto? But Blaire, isn’t pesto typically made with basil? Well, yes. But to be honest, this recipe came about when I had a bag of arugula that was going to go back in about 5 minutes if I didn’t use it, and you know what? Sometimes when you just roll with the punches in the kitchen, you end up with something pretty damn tasty.
I’m sure you have all been there. Buying multiple bags of salad mix on your grocery store trip(s) to “get ready for the week” because you’ll “want to be good and make salads all week”. Flash forward to two weeks after that trip, and your salad bags are soggy and gross. And you just toss them.
Luckily, I caught the bag of arugula right in the knick of time and out my fave kitchen tool to use – my mini food processor.
With just a few ingredients, I had homemade pesto in minutes.
And I’ll let you in on a little secret. Whenever I make batches of any kind of sauce like this pesto or this butternut sauce, I put the extras into ice cube trays and freeze them. Then, when I’m in need of a quick dinner, I toss a cube or two into a pan. Heat it up. Toss it with whatever I have on hand. And, in most cases, that means Trader Joe’s cauliflower gnocchi or Explore Cuisine Edamame pasta (I’m obsessed…), and maybe some rotisserie chicken. And BAM. Meal is done.Print
Perfect use for that bag of arugula in your fridge that’s about to go bad 😉
2 cups arugula
1/3 cup Raw Walnuts
1/4 cup Avocado oil – I like to use Primal Kitchen or Chosen Foods
2 TBSP Hemp Seed Hearts – Bob’s Red Mill or Trader Joe’s brand are staples for me
1.5 TBSP Nutritional Yeast
4 garlic cloves – I freakin’ love garlic so this may seem like a lot….but this is how I like it, so adjust accordingly
•1/2 TSP Crushed Red Pepper Flakes
•Juice of half a lemon
•Sea salt and pepper to taste
Blend all this up in a food processor (I have the 3.5 cup KitchenAid one and it’s my most used kitchen toy) and more or less avo oil depending on the consistency you’re looking for.