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)
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.
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