Arugula, also known as “rocket”, is not only an antioxidant-rich super green, it is a rich source of vitamin K and can reduce your risk of osteoporosis. In addition, arugula has significant levels of phytochemicals that are associated with eye health, beautiful skin, and immune system function. The strong peppery flavor of this leafy green also makes it an excellent base for a nutrient-packed pesto. This arugula almond pesto is my son’s inspired recipe: he saw the food processor and bags of arugula and presto pesto! Give it a try with vegan pasta and salads, swirl it into vegan soups, or slather it on vegan sandwiches.
Arugula Almond Pesto
Makes 2-1/2 cups
- 2 (5-ounce) bags Dole arugula
- 2 garlic cloves, crushed
- 1 cup raw almonds
- 1/3 cup nutritional yeast
- Zest and juice of 1 lemon
- Extra virgin olive oil
- Salt and freshly ground black pepper to taste
- In a food processor, combine arugula, garlic, almonds, nutritional yeast, lemon zest and juice. Pulse or process until a paste is formed.
- With the motor running, pour in about 1/4 cup olive oil. If pesto is still thick, add 2 to 4 more tablespoons of olive oil to achieve desired consistency.
- Season with salt and pepper and blend again. Store in the refrigerator in an airtight container for up to 1 week.
Cooks’ note: You can also freeze pesto for up to 2 months.