This is one of my favorite pesto variations. The arugula adds a wonderful pepperiness to the pesto. Feel free to mix and match herbs, greens, and nuts!
Ingredients:
1/3 cup toasted hazelnuts
1 cup arugula
1 cup basil
1 cup grated Parmesan (or sub ½ cup nutritional yeast)
1-2 cloves garlic
½ cup olive oil
juice from 1 lemon
In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Process/pulse until roughly chopped. While the blender is running, slowly add in the olive oil. Add salt and pepper, to taste.
Recipes and photos by Natalie Bickford.
