Arugula Pesto Recipe

Arugula: A leafy green with a peppery flavor, often used in salads.

Walnuts: Nuts that add a rich, earthy flavor to the pesto.

Nutritional yeast: A deactivated yeast with a cheesy, nutty flavor, used as a vegan substitute for Parmesan cheese.

Garlic: Adds a pungent, aromatic flavor to the pesto.

Olive oil: A rich, flavorful oil that helps blend the ingredients together.

Lemon juice: Adds a fresh, tangy flavor to the pesto.

Salt: Enhances the overall flavor of the pesto.

Black pepper: Adds a hint of spice and depth to the pesto.

To enhance the flavor of your arugula pesto, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until they are golden brown and fragrant. This will add a deeper, nuttier flavor to your pesto. Be sure to let the walnuts cool slightly before adding them to the blender or food processor.

• arugula - Substitute with spinach: Spinach provides a milder flavor and similar texture, making it a great alternative for pesto.

• walnuts - Substitute with sunflower seeds: Sunflower seeds offer a nutty flavor and are a good option for those with nut allergies.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and richness to the pesto.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar healthy fats, making it a suitable replacement.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy acidity that can mimic the brightness of lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor that can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• To store your freshly made arugula pesto, transfer it to an airtight container. A glass jar with a tight-fitting lid works wonders.
• Pour a thin layer of olive oil over the top of the pesto before sealing the container. This helps to prevent oxidation and keeps your vibrant green pesto from turning brown.
• Pop the container into the fridge. Your arugula pesto will stay fresh and flavorful for up to a week.
• If you want to enjoy your pesto for a longer period, freezing is the way to go. Spoon the pesto into ice cube trays for convenient, single-serving portions.
• Once the pesto cubes are frozen solid, transfer them to a freezer-safe bag or container. This method allows you to grab just the right amount of pesto whenever you need it.
• When you're ready to use the frozen pesto, simply take out the desired number of cubes and let them thaw in the fridge or at room temperature. You can also add the frozen cubes directly to hot pasta or soups for a burst of flavor.
• For the best taste and texture, use your frozen arugula pesto within 3-4 months.

• Gently warm the arugula pesto on the stovetop over low heat. Stir continuously to prevent the olive oil from separating and to maintain the fresh flavors of the arugula and walnuts.
• If using the pesto as a sauce for pasta, add it to the hot, freshly cooked pasta directly. The heat from the pasta will warm the pesto without the need for additional cooking.
• For a quick microwave method, place the pesto in a microwave-safe container. Heat on low power in 10-second intervals, stirring in between to ensure even warming and to preserve the vibrant green color of the arugula.
• To reheat pesto for spreading on bread or as a dip, let it sit at room temperature for about 15-20 minutes. This will bring it to a more palatable temperature without compromising the texture or flavor.
• If incorporating the pesto into a soup or stew, add it at the end of the cooking process. Stir it in just before serving to keep the arugula fresh and the nutritional yeast flavorful.

• Blender: A high-powered appliance used to combine all the ingredients into a smooth pesto.

• Food processor: An alternative to the blender, this tool can also be used to blend the ingredients to the desired consistency.

• Measuring cups: Essential for accurately measuring the arugula, walnuts, and olive oil.

• Measuring spoons: Used to measure the nutritional yeast, lemon juice, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves before adding them to the blender or food processor.

• Spatula: Useful for scraping down the sides of the blender or food processor to ensure all ingredients are well combined.

• Airtight container: Necessary for storing any leftover pesto in the fridge to keep it fresh.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use pre-minced garlic: Save time by using pre-minced garlic instead of peeling and chopping fresh cloves.

Toast walnuts in bulk: Toast a large batch of walnuts and store them for future recipes.

Batch make pesto: Double or triple the pesto recipe and freeze portions for quick use later.

Use a food processor: A food processor can blend the ingredients faster and more efficiently than a blender.