28 February 2011

Meatless Monday - Arugula Pesto

I veganized this recipe from Simply Recipes (photo above). It is also raw now too.
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup raw cashews
1/2 cup extra virgin olive oil (cold 1st pressed if possible)
2 tablespoons of minced garlic
1/2 teaspoon Celtic sea salt (or other salt)
1/2 teaspoon pepper
note: if your food processor is not very powerful soak your walnut and cashew in warm water for a 1-2 hours to soften them.

Food processor method: Grind the walnuts and cashews until they are as powdery as possible. Combine the arugula, salt, salt and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl.
Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve with pasta, over a salad, cold or hot pasta, or as a sauce for pizza. I love pesto spread in veggie sandwiches.
Variations: use the same amount of spinach, basil or cilantro to make different types of pestos. I like making mine with fresh spinach and cilantro combined.

Peace, Love, Wealth
Kimra Diggs
The Progressive Mama

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