Description
This is an incredibly quick and easy Vegan Parsley Arugula Walnut Pesto recipe! I love whipping up a batch right before dinner so we have fresh, aromatic pesto to put on pasta or veggies. It's full of so much flavor you won't miss the cheese at all!
Ingredients
Units
Scale
- 1 cup packed flat leaf parsley
- 1 cup packed baby arugula
- 1/3 cup good quality extra virgin olive oil
- 1/2 cup raw unsalted walnuts
- 2 cloves garlic
- 1/2 teaspoon fine salt
Instructions
- Place all ingredients in a 7-cup food processor. Puree for 20 second. Stop, scrape down the sides and run the motor for another 10 seconds until well combined.
- Thin out with more olive oil (or use water) if desired (1 tablespoon at a time). Taste and adjust flavors as desired. Use immediately or store in an airtight container in the refrigerator for up to five days.
Equipment
Buy Now → - Prep Time: 5
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
