You may not know this, but pesto can be so much more than the traditional (and delicious!) basil. It's any mixture of herbs or leafy greens blended into a paste with other ingredients (nuts, seeds, garlic, lemon...) and a generous glug of oil.
I love peppery arugula blended with toasted walnuts and squeeze of lemon. It's delicious tossed with pasta (shown here), but why not branch out and use this as topper for Nourish Bowls, mix it with quinoa for a fast and delicious dinner side, or as a dip for snacking.
Arugula Walnut Pesto
Makes 1/2 cup pesto | Serves 2-3 as a pasta dish
For the Pesto:
2 packed cups arugula
1/3 cup walnuts, toasted
1 small garlic clove, minced
2 Tbs. lemon juice
2-3 Tbs. olive oil
1/4 tsp. salt
4-5 grinds black pepper
For the Pasta:
6-8 ounces pasta (lentil, chickpea, quinoa, or brown rice)
1 cup packed arugula
1-2 Tbs. hemp seeds
For the pesto, combine all ingredients together in a food processor or blender. Pulse until well combined, scraping down the edges as needed. Taste and adjust seasoning (salt, lemon, etc). Add the extra tablespoon of olive oil for a thinner consistency.
Meanwhile, boil pasta according to package directions (you want it al dente). Drain well, then toss with the pesto. Add arugula and toss again. Transfer to serving bowls and sprinkle with hemp seeds.
Pesto will keep in the fridge for 2-3 days. Use it as a sauce on nourish bowls, for topping avocado toast, or as a dip for veggies.