November 4, 2024
Arugula Pesto
This Pesto changes everything: arugula hater to lover!
Photo from Stan Nimley
We often rescue fresh, seasonal ingredients that might otherwise go to waste, transforming them into delicious meals. One ingredient we frequently get is arugula—a peppery, nutrient-packed green that can divide opinions.
For those who find arugula too strong or bitter, we’ve got a recipe that might just change your mind: a vibrant, vegan arugula pesto. This recipe is creamy, flavorful, and endlessly versatile. Whether tossed with pasta, spread on bread, or drizzled over roasted veggies, it’s sure to win over even the most skeptical eaters (it worked for us!).
Vegan Arugula Pesto
Servings: ~1 cup | Prep Time: 10 minutes
Ingredients
- 3 cups fresh arugula, packed
- ½ cup toasted sunflower seeds (or any nut/seed like almonds or walnuts)
- 3 tbsp nutritional yeast
- 1 clove garlic, minced
- ½ cup olive oil
- Juice of ½ a lemon
- Salt and pepper to taste
- Optional: 2 tbsp plant-based cream (for extra creaminess)
Instructions
1. Prepare Your Ingredients
- Rinse and dry the arugula thoroughly.
- Lightly toast the sunflower seeds in a dry pan over medium heat until golden and fragrant. Let them cool.
2. Blend the Pesto
- In a food processor or blender, combine arugula, sunflower seeds, nutritional yeast, garlic, and lemon juice.
- Pulse a few times to break everything down.
3. Add Olive Oil
- With the motor running (if possible), slowly drizzle in olive oil. Blend until smooth, stopping to scrape down the sides as needed.
- If you prefer a creamier texture, add the plant-based cream and pulse until incorporated.
4. Season and Adjust
- Taste your pesto and season with salt, pepper, and additional lemon juice if desired. If the texture is too thick, you can thin it out with a splash of water or more olive oil.
5. Serve or Store
- Use immediately or store in an airtight container in the fridge for up to a week. (Pro tip: add a thin layer of olive oil on top to keep it fresh.)
Why This Recipe Works
- Balanced Flavor: The natural spiciness of arugula is mellowed by the richness of sunflower seeds and the bright acidity of lemon juice.
- Versatility: Use this pesto as a sauce, dip, or spread—it pairs with everything from pasta to grilled veggies.
- Waste-Free: A perfect way to use up rescued arugula or greens on the brink of wilting.
Recipe Ideas Featuring Vegan Arugula Pesto
- Toss with spaghetti for a quick, comforting dinner.
- Drizzle over roasted root vegetables for a vibrant side dish.
- Use as a dressing for a grain bowl with quinoa, roasted chickpeas, and fresh veggies.
A Final Note
This recipe is proof that the right preparation can transform even the most divisive ingredients into something everyone loves. For us, it’s a reminder that food saving isn’t just about reducing waste—it’s about finding creative ways to enjoy the ingredients we have.So, next time you have arugula on hand, give this pesto a try. You might go from hater to lover, too!
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