I went a little arugula crazy at the farmer’s market last Saturday. The market we visit almost every week has the most amazing organic produce vendor, Worden Farms. The bag of fresh, organic arugula is a steal at $4.00, but sometimes I have trouble finishing the bag before it’s past its peak!
So…here I am experimenting with some recipes and I thought, how about a creamy pesto, similar to the white bean and basil pesto that I make? I wonder how it would taste if I subbed the arugula for the pesto, Well…let’s find out, shall we?
Oil Free Arugula/Basil Pesto
- One 15 1/2 ounce can of cannellini beans, rinsed and drained
- One lemon juiced. (Zest is optional if you want extra lemony flavor)
- 1 cup of arugula OR Basil (very tightly packed)-I may have used closer to a cup and a half
- 4 cloves of peeled garlic
- 3-4 T. of nutritional yeast
- 1 t. kosher salt
- 1/2 t. Aleppo pepper
- 1 T. water
Directions: Add all of the above ingredients to a food processor and blend well. Stop and scrape down as needed. Depending on your processor, you may need to adjust the water if you want your thicker or thinner. Mine was just right with one tablespoon of water. Chill your pesto and serve with veggies or serve as a sauce with pasta. Enjoy!
This is a great alternative to a creamy vegetable dip. It’s completely guilt free because you aren’t adding any oil. The cannellini beans add a creamy, smooth texture and the nutritional yeast gives it just enough cheesy flavor without overpowering it.
Arugula ranks among the top 20 foods on the ANDI scale (Aggregate Nutrient Density Index). It is considered a cruciferous vegetable in the same family as broccoli, kale and Brussels sprouts. It is also high in nitrates which has shown to be helpful in lowering blood pressure and with only 10 calories in 2 cups, you are getting a lot of bang for your buck!
Let me know how you like this by leaving me a comment. If you make it yourself, please tag me @heidicooksplants on Instagram!
See you in the kitchen soon,