Vegan Lemon Pistachio & Arugula Pesto
- Chloë's Kitchen
- Aug 12, 2021
- 2 min read
Updated: Aug 20
This vegan pesto is an anti inflammatory diet power house. Incredible for preventing or healing not just cancer, but also arthritis, heart disease and digestion issues. It’s full of alkaline ingredients that are nutrient dense and are brilliant for fighting inflammation build up in your body. I served mine over lentil pasta because lentils are also packed with anti inflammatory goodness, but you could do it with zucchini noodles or any pasta of your choice. You can even make it over potato salad! It happens to also be incredibly delicious and tasty. You don’t even miss the cheese!
You will need:
1lb box organic pasta (you could also use chickpea pasta or spiralized zucchini noodles)
2 cups organic arugula
1/2 cup fresh organic basil
1/3 cup unsalted pistachios
3 tbsp nutritional yeast (or Parmesan if you prefer)
1/4 cup olive oil
2 tbsp water
zest of 1 organic lemon
juice of 1 organic lemon
2 cloves of garlic
flakey sea salt
black pepper
Bring your water to a boil in a pot with plenty of salt and cook your choice of pasta. Cook per the box directions.
Blend all your ingredients together in a food processor and blitz until a smooth pesto forms.
Drain your pasta (preserving a little pasta water, aka liquid gold) and pour over your pesto. Add in a little pasta water to make it creamy and toss together.
You can serve it alone or with extra arugula tossed in along with some toasted pine nuts on top. You could also sauté some organic cherry tomatoes in a little olive oil until burst and add those on top too.
Drizzle with a little extra lemon and enjoy every bite of this healthy and hearty pasta dish.
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