Sep 20, 2024
Basil Arugula Pesto
Servings:
2
just saying that I love pesto is a massive understatement. It is a top tier condiment, filled with sweet basil and bright citrus with the slight spicy punch of the garlic. I keep a jar of it in my fridge as the perfect spread for toast, sauce for pasta, or even flavor boost for veggie scrambles. The hardest part about making it is just gathering the ingredients!
Ingredients
¼ cup pumpkin seeds
1 handful basil
1 handful arugula
4 cloves garlic
1 tbsp nutritional yeast
Generous drizzle olive oil
Juice of ½ lemon
Pinch salt
¼ tsp red chili flakes
4 ice cubes
Method
TOAST PUMPKIN SEEDS. Place pumpkin seeds in skillet over medium heat. Roast until fragrant and lightly browned, about 5 minutes. Remove from heat and let cool slightly.
BLEND. Add all ingredients to a food processor. Blend until smooth. Scrape down the sides if necessary.
SERVE. Dollop into pastas, spread on toast, or use as a dip.
Notes
This recipe is extremely customizable! Feel free to sub the pumpkin seeds for another type of nut or seed. Other ones that I have tried are walnuts and pistachios, but I like using pumpkin seeds for the added protein boost.
This is a great way to start eating arugula as the flavor is paired with basil which helps cut the spiciness.
The ice cubes help the herbs stay fresh and green as blending can introduce heat which causes them to brown.
Pesto is very freezer friendly! Spoon into ice cube trays and when set, freeze in Tupperware or bags until ready to use.