I’m a huge fan of arugula! It gives a lovely subtle flavor to this pesto.
Adapted from a recipe by Cherie Soria of Living Light Culinary Institute
Yield: 1 cup sauce
- 1 1/2 cups fresh basil leaves, tightly packed
- 1/2 cup arugula leaves, tightly packed
- 1/4 cup cold pressed olive oil
- 2 teaspoons light miso
- 2 cloves (1 teaspoon, pureed) garlic
- 1/2 teaspoon nutritional yeast
- 1/2 teaspoon Himalayan crystal salt, or salt to taste
- 2 tablespoons almonds, ground
- 2 teaspoons lemon juice
- 2 tablespoons pine nuts
1. Combine all of the ingredients, except the pine nuts, in a food processor outfitted with the “S” blade, and pulse a few times to begin chopping the basil and arugula leaves.
2. Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture, or the oil from the pine nuts will separate, and the mixture will become too oily.
3. The texture should be creamy with tiny specks of pine nuts throughout.
4. Store the pesto in a sealed glass jar in the refrigerator for up to four days, or freeze for up to three months.
Shown served on Zucchini Pasta and topped with Pine Nut Parmesan.