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Inspired by The Kitchn


2 cloves garlic

6 cups arugula

1 cup fresh basil

1 cup toasted walnuts

1/2 cup extra virgin olive oil

juice of 1 lemon (about 2 tablespoons)

3 tablespoons nutritional yeast (sub Parmesan if you're into dairy)

kosher salt & fresh cracked pepper

In a bowl of a food processor, process garlic until nicely chopped.  Next add in the arugula and basil and continue to process until leaves are minced.  Add in the walnuts, olive oil, lemon juice and nutritional yeast.  Season with salt & pepper to taste and process until the pesto is smooth and creamy.  Transfer to an airtight container and store in the refrigerator for up to 1 week or freeze.

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