This quick and healthy Arugula Basil Pesto is so easy to make, full of fresh ingredients, and completely addictive!!
Originally, I wanted to call this recipe ?Amazing Magical Out-of-this-World Green Pesto Sauce? because once you start eating it you won’t be able to stop. I made this for the first time the other night and kept taking bite after bite- it’s so good! I tried it with bread, pretzels, crackers, by itself, it didn?t matter, I tried it all. I was texting my sister Audrey about my newfound creation and she offered to be a taste tester (how kind of her) =) So luckily she came over and helped me finish it off.
It’s super easy to make too. Add the cashews, pine nuts and nutritional yeast to a food processor or high powered blender.
Blend on high until the nuts are broken into very small pieces, as small as you can get them. You may need to stop blending everything 15 seconds or so, to scrape down the sides of the bowl and stir.
Note- for the photo below, I actually tried using 3 tablespoons nutritional yeast (and decided it was way too much so I changed the recipe the second time around to only 1 tablespoon), so your pesto may look a little different (less yellow) than the photo below.
Next add the arugula, basil, olive oil, water, garlic powder and sea salt.
Blend until combined, scraping down the sides and re-blending as necessary.
Use as a spread for sandwiches, or on french bread (my favorite).
I?ve also eaten this on Roasted Spaghetti Squash = perfection.
Arugula-Basil Pesto (Vegan, Gluten Free) Print Prep time 20 mins Total time 20 mins Serves: Makes about 1 cup pesto Ingredients ¼ cup pine nuts ½ cup raw cashews 1 tablespoon nutritional yeast 2 cups packed fresh arugula 1½ cups packed fresh basil 1 tablespoon extra virgin olive oil 2 tablespoons water ½ teaspoon garlic powder ½ teaspoon ground sea salt Instructions Add the cashews, pine nuts and nutriti...