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!
- 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.