Free from added flavors compared to common supermarket products
5 minutes
preparation
0 minutes
baking
0 minutes
resting time
You will need
Food processor, 1 small airtight jar
Ingredients for the vegan pesto with arugula
For 1 glass, 1 serving = 50 g (0 g of sugar)
½ pot of basil
60 g arugula
50 g olive oil
½ tsp salt
3 tbsp lemon juice
1 garlic clove
80 g vegan parmesan alternative
Preparation
Step1:
Pluck half of the basil leaves, wash them together with 60 g of arugula, and put them into the food processor along with 50 g of olive oil, ½ tsp of salt, 3 tbsp of lemon juice, 1 garlic clove, and 80 g of vegan parmesan alternative. Then blend everything.
Step 2:
Transfer the vegan pesto with arugula into a small airtight jar.
The vegan pesto with arugula tastes best served with spaghetti.
Stored in the fridge in an airtight jar, the pesto keeps for up to 2 weeks. Make sure the pesto is always covered with oil.