Lemony Arugula Pesto Recipe
By Batch Cooking Club
🔪Prep Time: 5 minutes
👩🍳Cook Time: 5 minutes
4 cups tightly packed fresh arugula
¼ cup walnuts
4 large cloves garlic
Juice of 1 lemon
¼ cup nutritional yeast
¼ tsp sea salt (plus more to taste)
¼ cup olive oil
cup water (plus more if needed)
1Add the arugula, walnuts, garlic, lemon, nutritional yeast and salt to a food processor. Mix on high until a loose paste forms.
2Stream the olive oil into the processor a little at a time while the machine is running. Scrape down the sides as needed and add the water 1 tablespoon at a time until the desired consistency is reached. The sauce should be thick, but pourable.
3Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
4Nut allergy? Substitute raw, shelled sunflower seeds for the walnuts.
5Ditch the oil: Replace the olive oil with water or vegetable broth.
6Spoiler Alert: Lemony Arugula Pesto can be stored in an airtight container in the refrigerator for up to 1 week or poured into ice cube molds and frozen for up to 1 month.
7Batch it up! Lemony Arugula Pesto is delicious tossed with your favorite pasta or spread on a pizza crust or panini. It's also a flavorful marinade on tofu kebabs and vegetable steaks.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.