Arugula Pesto | The Jewish Week | Food & Wine

Arugula Pesto

Arugula Pesto

Pesto (Photo by

2 cups

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2 cups firmly packed arugula

½ cup firmly packed fresh flat-leaf parsley

½ cup extra virgin olive oil

2 garlic cloves, peeled

¼ cup nutritional yeast flakes

1 teaspoon fresh lemon juice

½ teaspoon salt

¼ teaspoon freshly ground pepper


Process arugula, parsley, olive oil, garlic, yeast flakes, 2 tablespoons water, lemon juice, salt and pepper in a food processor until smooth.

Adapted Recipe from Cynthia Stevens Graubart, ‘Sunday Suppers: Simple Delicious Menus for Family Gatherings' Copyright © 2017 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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