How to Make Arugula Walnut Pesto (And Tips for Freezing)

This simple, vegan pesto makes great use of any extra arugula you may have from the garden or a CSA subscription (and it freezes beautifully). Adapted from the Angelica Home Kitchen Cookbook.

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How to Make Arugula Walnut Pesto (And Tips for Freezing) Recipe
13 Steps
Ingredients
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1
Gather the ingredients. I ended up with a ton of arugula from my garden, so I am making this recipe in an effort to use some of it up!

Gather the ingredients. I ended up with a ton of arugula from my garden, so I am making this recipe in an effort to use some of it up!

2
Preheat the oven to 350.

Preheat the oven to 350.

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3
Spread the walnuts on a cookie sheet, and stick in the oven. It usually takes about 8 minutes for walnuts to toast in my oven.

Spread the walnuts on a cookie sheet, and stick in the oven. It usually takes about 8 minutes for walnuts to toast in my oven.

4
While the walnuts are roasting, wash the arugula.

While the walnuts are roasting, wash the arugula.

5
Place the walnuts, arugula, garlic, nutritional yeast and olive oil in a food processor or high powered blender, such as a Vitamix.

Place the walnuts, arugula, garlic, nutritional yeast and olive oil in a food processor or high powered blender, such as a Vitamix.

6
Add lemon juice.

Add lemon juice.

7
If you are using a Vitamix, secure the lid and turn to variable 1.  Switch to start and slowly increase to variable 3.  Blend for 30 seconds, or until desired consistency.

If you are using a Vitamix, secure the lid and turn to variable 1. Switch to start and slowly increase to variable 3. Blend for 30 seconds, or until desired consistency.

8
Add pepper, to taste.

Add pepper, to taste.

9
Add salt to taste.

Add salt to taste.

10
Use on pasta (like this yummy mushroom ravioli!) or as a spread or dip.

Use on pasta (like this yummy mushroom ravioli!) or as a spread or dip.

11
Place whatever you are not using immediately into an ice tray.  I just use a spoon, and drop a glob into each compartment. Cover with a sheet of plastic wrap and stick in the freezer.

Place whatever you are not using immediately into an ice tray. I just use a spoon, and drop a glob into each compartment. Cover with a sheet of plastic wrap and stick in the freezer.

12
When frozen, remove from the ice cube tray, and place in a ziplock bag or airtight container.

When frozen, remove from the ice cube tray, and place in a ziplock bag or airtight container.

13
When you want some pesto, grab a cube from the bag in the freezer. It can be defrosted and used on pasta, as a spread or dip, or thrown in soups or even salad dressings.

When you want some pesto, grab a cube from the bag in the freezer. It can be defrosted and used on pasta, as a spread or dip, or thrown in soups or even salad dressings.

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