Vegan Arugula Pesto with Walnuts

Vegan Arugula Pesto with Walnuts

My friend Ali is a vegan, and for her birthday I made roasted vegetable wraps slathered with this delicious and dairy-free arugula pesto.

Pesto is a classic, yet wondrously versatile, condiment. By substituting peppery arugula and buttery walnuts for the usual suspects of basil and parmesan, I was able to pack so much flavor into every little bite that no one, not even the most hardcore carnivores at Ali’s party, complained about missing the cheese at all.

I cannot claim to be any kind of vegetarian, but if you’ve been reading my blog you may notice that I tend to use a lot of veggie-friendly and dairy-free products in my cooking. Read more about why on my About page!

Vegan Arugula Pesto with Walnuts
Serves: 4-6
  • 2 cloves garlic
  • ⅓ cup raw walnuts
  • 3 tbs fresh basil, roughly chopped
  • 2½ ounces baby arugula (about half of a pre-packaged box)
  • 2 tbs nutritional yeast
  • 3 tbs olive oil
  • Juice of 1 lemon
  • Kosher salt and freshly cracked black pepper, to taste
  1. Mince the garlic cloves in a food processor, then add the walnuts and pulse until the nuts are chopped. Add all of the remaining ingredients, pulse until evenly blended and creamy. Season with salt and pepper.

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