Rocket Pistachio Pesto
For a peppery twist on the Italian classic, swap out basil and pine nuts for arugula and pistachios. Our version also subs nutritional yeast for parmesan to create a fully plant-based alternative.
Ingredients
384g Rocket – packed
64g Pistachios, roasted, unsalted – shelled
160ml Olive Oil
3 Garlic, clove
32g Nutritional Yeast
1/2 tsp Crushed Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Black Pepper, ground
Directions
1
Add all ingredients to the Work Bowl and blend with the Chopping Blade on HIGH until smooth, for 1 1/2 minutes.
2
Store in fridge in an airtight container for up to 1 week.
Nutritional information
|
Calories: 147.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
