Arugula Pistachio Pesto

Name: Arugula Pistachio Pesto
Yield: 12 servings
Ingredients: 3 Cup Arugula; 1/2 Cup Pistachios, roasted, unsalted; 2/3 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

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
²/₃ 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

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

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

See Nutrition Info

Nutritional information

Recipe: Arugula Pistachio Pesto

Serving in this recipe: 12

Calories: 150
Total Fat: 15 g	22.8%
Saturated Fat: 2.5 g	10.1%
Cholesterol: 0 mg	0%
Sodium: 101.4 mg	4.2%
Total Carbs: 2 g	0.8%
Dietary Fiber: less than 1 gram.	3.8%
Sugar: less than 1 gram.
Protein: 1 g	3.5%
Vitamin A: 0.4%	Vitamin C: 1.9%
Calcium: 1.5%	Iron: 7.1%