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!
- 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
- 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.