Pesto is not the exclusive domain of basil and pine nuts. When the Argula in your fridge no longer looks salad worthy, this Arugula Pecan Pesto recipe won’t disappoint, and will add more greens to your diet. Pecans balance out the peppery, slightly bitter flavour of arugula with sweetness, and add fiber to improve the health of your heart and gastrointestinal system. Toast the pecans lightly if you prefer a slightly enhanced flavour. This dairy-free, vegan dip will also make a great pizza sauce, or thin it down with a little more olive oil or lemon juice to use as a spread. Keep this pesto in your fridge for up to a week in a tightly covered container by adding a thin layer of olive oil over the top surface to help preserve it.
Arugula Pecan Pesto Recipe
Makes about 1.5 cups
- 5 heaping cups Arugula
- 2/3 cup Toasted Pecans (directions to toast below), crushed
- 3 cloves Garlic
- ¼ cup Parmesan Cheese
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Hemp Oil
- 1 teaspoon Himalayan Sea Salt
- ¼ teaspoon Black Pepper
- 1 Lemon, juiced
- other hard Italian cheeses instead or in addition to Parmesan.
- walnuts or pine nuts instead of pecans.
- Toast the pecans at 350 degrees for 10 minutes then crush. (Skip this step if using toasted nuts.)
- Peel and chop the garlic, grate the parmesan cheese and roughly chop the arugula.
- Pulse the first four ingredients three times in a food processor until broken up.
- In a small bowl combine salt, pepper, lemon, and both oils.
- Turn the food processor on and slowly add the oil mixture.
- Blend until it incorporated and spreadable.