Arugula & Pistachio Pesto
Who says you can only have fresh pesto in the summer time? Try this flavorful arugula pesto anytime of year. No cheese needed in this recipe, the pistachio nuts provide richness and depth.
Ingredients (yield: 1 cup):
3 cups baby arugula, packed
1 cup pistachios
3 tablespoons olive oil
2 tablespoons nutritional yeast
1 lemon, juice only
1 clove garlic, chopped
25 turns fresh black pepper or teaspoon ground black pepper
Preheat oven to 350.
Toast pistachios for four to five minutes.
Combine toasted pistachios, baby arugula, garlic, nutritional yeast, black pepper and lemon juice in food processor.
Process until mixture is smooth.
With food processor running, slowly add olive oil.
Enjoy over pasta, rice, toast, potatoes, etc!