½teaspoonsaltuse 1 pinch salt if you make pesto with parmesan cheese
2packed cups(50grams)arugula
¼cup(60grams)extra virgin olive oil
¼cup(60grams)cold water
To a small food processor or blender, add ⅓ cup almonds, 2 tablespoons pine nuts, 4 tablespoons nutritional yeast or grated parmesan, 1 small clove garlic, and ½ teaspoon salt.
Blend for about 1 minute or until you get a finely coarse texture.
Rinse 2 packed cups arugula and shake the excess water off.Add arugula leaves, ¼ cup extra virgin olive oil, and ¼ cup cold water to the same blender.Pulse a few times until the arugula is fully incorporated with the other ingredients.
You might have to scrape down the sides of the food processor once or twice.Taste and adjust for salt. If you prefer a thinner pesto, add more oil or water.
MAKE IT A MEAL
You’ll love this arugula pesto with pasta cooked al dente.To serve pesto with pasta, add it to a large bowl and stir it with a couple of tablespoons of cooking pasta water until it’s saucy.Add the pasta to the bowl and toss until creamy. You can add more pasta cooking water if the pesto is too thick and an extra sprinkle of grated parmesan or vegan cheese.