Arugula Pistachio Pesto

For a peppery twist on the Italian classic, swap out basil and pine nuts for arugula and pistachios. Our version also subs nutritional yeast for parmesan to create a fully plant-based alternative.

Ingredients

  • 3 cup Arugula – packed
  • 1/2 cup Pistachios, roasted, unsalted – shelled
  • 0.67 cup Olive Oil
  • 3 Garlic, clove
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground

Directions

1

Add all ingredients to the Work Bowl and blend with the Chopping Blade on HIGH until smooth, 1 1/2 minutes.

2

Store in fridge in an airtight container for up to 1 week.

Nutritional information

Recipe: Arugula Pistachio Pesto

Serving in this recipe: 12

Calories: 147.7
Total Fat: 14.9 g 22.9%
Saturated Fat: 2 g 10.1%
Cholesterol: 0 mg 0%
Sodium: 101.4 mg 4.2%
Total Carbs: 2.5 g 0.8%
Dietary Fiber: 0.9 g 3.8%
Sugar: 0.5 g  
Protein: 1.8 g 3.5%
Vitamin A: 0.4% Vitamin C: 1.9%
Calcium: 1.5% Iron: 7.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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