Vegan Arugula Basil Pesto

Name: Vegan Arugula Basil Pesto
Prep time: 10 min
Yield: 4
Cuisine: American,
Ingredients: 2 cups packed baby arugula leaves; 1/3 cup basil leaves; 1/4 cup shelled pistachios; 3 tbsps nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 cup light olive oil

As tasty as classic basil pesto, our vegan version features shelled pistachios, baby arugula, nutritional yeast and McCormick® Basil Leaves. Toss with cooked pasta, spread over juicy Portobello burgers or spread onto crostini with freshly diced tomatoes.

10m

PREP TIME

336

CALORIES

7

INGREDIENTS

Servings: 4 (1/4-cup)

Watch How-To Video

Ingredients

2 cups packed baby arugula leaves
1/3 cup McCormick® Basil Leaves
1/4 cup shelled pistachios
3 tablespoons nutritional yeast
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1/2 cup light olive oil

KEY PRODUCTS

INSTRUCTIONS

1 Place all ingredients except oil in food processor or blender; cover. Process just until smooth. Gradually add oil with machine running. Process until mixture is well blended and smooth.
2 Toss with hot cooked pasta, use as a spread for juicy portobello burgers, or spread on crostini and top with fresh tomatoes for a tasty bruschetta. Store in tightly covered container in refrigerator up to 1 week.