I made this pesto with some basil and arugula from my garden, and the walnuts which I had on hand. Not too long ago, I posted a traditional vegan pesto using basil and pine nuts, but with all the arugula I grew this year, I needed a good recipe to use it all up! So I grabbed some fresh basil, and some walnuts that I had in the pantry, and put a fresh spin on the traditional pesto. I actually like this version of pesto better, as the arugula gives the pesto a peppery bite, which is balanced by the sweetness of the basil, and the rich taste of the walnuts.
Once completed, I used this pesto mixed with my vegan Cashew Cheese to stuff into ravioli. The outcome was amazing! I loved the sweet, sharp pesto, paired with the creaminess of the cashew cheese. But this pesto would work anywhere you use pesto, on pasta, on pizza, on sandwiches, or even on these basil quinoa cakes.
This is the ravioli I made stuffed with a combination of the cashew Cheese and basil, arugula, walnut pesto.
What is your favorite way to use pesto?
- 1 cup fresh Basil
- 1 cup fresh Arugula
- 3 cloves Garlic
- ¼ cup Walnuts
- ⅓ cup Olive Oil
- ¼ tsp Salt
- 1 tbsp Nutritional Yeast (Optional)
- Crush 3 cloves of garlic, and place the basil, arugula, and walnuts in a food processor or high speed blender, and blend until finely chopped.
- Add in salt and nutritional yeast if using, and slowly start incorporating the oil. Blend until smooth and saucy
- Pour over your favorite pasta and enjoy.