Vegan Arugula Pesto

A vegan herby sauce that’s perfect for pasta, pizza or dipping

Ingredients:

• 1. 3 cloves garlic, peeled and roughly chopped
• 2. 3/4 cup nutritional yeast
• 3. 1/3 cup toasted pine nuts
• 4. 2-3 cups packed arugula (more if you like your pesto with some bite!)
• 5. 1 lemon
• 6. 1 cup extra-virgin olive oil
• 7. Kosher salt and freshly ground black pepper, to taste

Instructions:

1. In the bowl of a food processor, add the garlic cloves, pine nuts and lemon juice. Pile the arugula into the food processor, add the nutritional yeast and squeeze the lemon juice over it.
2. Pulse a few times until the arugula is broken down and chopped small. Pulse about 6-10 times, until the nuts are in small pieces and garlic is minced.
3. Now, with the machine running constantly, pour the olive oil in a thin stream through the feeding tube of the food processor. Let it process for about 1 minute total time, adjusting to add more or less olive oil for your desired consistency.
4. Taste, adjust the salt and pepper or add a little more nutritional yeast if needed.
5. Store in the refrigerator for up to a month. Try it on bread, crackers, stirred into pasta or as a pizza sauce.

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