fridge cleanout arugula pesto
This pesto is vegan, creamy, and most importantly, delicious! We ate it on pesto chicken sandwiches and rigatoni. It’s perfect for using up the wilty greens hidden in the back of your fridge. For me, that was arugula, but you could try it with other greens if you have those on hand! Spinach and kale would both work well here. This recipe is scrappy. I used almond butter because I had no actual nuts to use (walnuts would have been great!), and I used the arugula because it was dying. I wanted it to be dairy-free, so I didn’t add Parmesan cheese, but you could if you wanted to!
Ingredients
- 5 oz. package of arugula
- ⅓ cup extra virgin olive oil
- ¼ cup almond butter
- 2 medium cloves garlic
- Salt to taste (I used ½ teaspoon)
Instructions
- Dump all the ingredients in a blender or food processor. Blend until combined. It should have a thick, creamy consistency.
- Taste test! Try a bit to make sure it tastes yummy. Does it need a bit more salt? If so, add a little more and blend again. Repeat until it tastes how you like it.
- Once it tastes great, place in a storage container. This is best enjoyed immediately, but you can refrigerate for up to a week. The longer you store it, the less fresh it will taste.