Arugula Hazelnut Pesto

This is one of my favorite pesto variations. The arugula adds a wonderful pepperiness to the pesto. Feel free to mix and match herbs, greens, and nuts!

Ingredients: 

  • 1/3 cup toasted hazelnuts
  • 1 cup arugula
  • 1 cup basil
  • 1 cup grated Parmesan (or sub ½ cup nutritional yeast)
  • 1-2 cloves garlic
  • ½ cup olive oil
  • juice from 1 lemon

In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Process/pulse until roughly chopped. While the blender is running, slowly add in the olive oil. Add salt and pepper, to taste.

Recipes and photos by Natalie Bickford.