This is sunshine in a jar that I could eat every day!
Did you know one serving of arugula packs in 50% of daily vitamin K and is full of phytochemicals? It’s a great antioxidant for cleansing your body and keeping infections away. i love being able to show you all easy recipes that are healing, strengthening, plant based and delicious like this lovely, creamy arugula & basil vegan pesto. In the summertime i could survive on this sauce! It’s so versatile and today i’m serving it with a medley of steamed vegetables (turnips, cabbage, broccoli) and golden turmeric wild rice pilaf
Creamy Arugula Basil Vegan Pesto | Sunshine In a Jar
2 large handfuls of arugula
10-15 large basil leaves
1/4 cup olive oil
1 teaspoon umiboshi vinegar (can be found in asian aisle of the grocery store)
1/3 cup toasted pine nuts
2-4 cloves garlic cloves (or more depending on how much you love garlic
2 Tablespoons non-dairy milk or creamer
Pinch of black pepper
*note ~ there is no additional salt added to this pesto as the umiboshi vinegar seasoning is salty.
Add all the ingredients except water into a food processor. Process until creamy. Taste and adjust any seasoning or flavors as needed. Add water one tablespoon at a time until you reach desired consistency.
Use this sauce to top steamed vegetables, potatoes, pasta, grains. It’s so versatile. Today I made it with golden wild rice and steamed vegetables, it’s so good.
which was amazing, so energizing. Food that makes you feel good. cheers!