Arugula Pesto

makes about 1 cup

recipe inspired by thekitchn

  • 2 cloves garlic
  • 6 cups arugula
  • 1 cup fresh basil
  • 1 cup toasted walnuts
  • 1/2 cup extra virgin olive oil
  • juice of 1 lemon (about 2 tablespoons)
  • 3 tablespoons nutritional yeast
  • kosher salt & fresh cracked pepper


In a bowl of a food processor process garlic until nicely chopped. Next add in the arugula and basil and continue to process until leaves are minced. Add in the walnuts, olive oil, lemon juice and nutritional yeast. Season with salt & pepper to taste and process until the pesto is smooth & creamy. Transfer to an airtight container and store in a refrigerator for  up to 1 week.