Pesto can be made with a great variety of greens including even microgreens! I like adding arugula for its peppery bite.
This incredibly versatile pesto is perfect for tossing with pasta or as a sauce for roasted vegetables. It also works well on avocado toast or as a simple dressing for fresh heirloom tomatoes.
Spring Arugula Microgreen Pesto (Vegan)
Ingredients
- 2 cups arugula microgreens
- 1 cup fresh basil or micro basil
- 3 tablespoons toasted nuts pine nuts, almonds or walnuts
- 2 –3 cloves garlic peeled
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
- ¼ –½ cup extra virgin olive oil or avocado oil
Instructions
- Combine all the ingredients and blend in a food processor (or, my favorite tool, an immersion blender, which allows you to blend all the ingredients in the same container you’ll store it in.) Store in a pint-size mason jar.
- This keeps for up to a week in the refrigerator, or can also be frozen in ice cube trays. Use it within six months.
