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Vegan arugula and walnut pesto

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Ingredients for 1 servings:

  • 100 g arugula
  • 50 g walnuts
  • 10 tbsp olive oil
  • 2 garlic cloves
  • ½ bunch basil
  • 30 g cashew nuts
  • 2 tbsp nutritional yeast
  • 1 tbsp breadcrumbs
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with homemade vegan Parmesan

Pulse the Parmesan ingredients in a blender and set aside. Pulse the arugula, walnuts, olive oil, basil, and garlic cloves in a blender until the paste reaches the desired consistency. Then stir in the Parmesan. If the paste is too thick, add a little more oil. Finally, season with salt. Transfer to a screw-top jar and cover with oil. Store in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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