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%

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

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.