How To Make Spicy Arugula Pesto
a delicious vegan Spicy Pesto Sauce!
What makes this Pesto SO special, you might ask? Well, this pesto has double peppery-bite with promise of far less calories! Yes, my friends! This Pesto, not only TOPS the chart for being flavorful, it also comes with vegan and paleo promise! Not even a touch of cheese in here!
Then what makes it taste delicious and so flavorful?
Well, there are few magic ingredients in this pesto sauce which not only provide, taste, silky texture but mimic the taste of parmesan cheese.
Big promise? I know! But you have try it once to believe me!
Now, that magic ingredient, I mean ingredients(s) are: cashews, lemon juice, and jalapeno!!
This is not an authentic Pesto Recipe. I mean, in Italian world, pesto needs parmesan cheese, and pine nuts. But, in my world, frankly, parmesan is not required in this pesto sauce. And pine nuts! Gosh! Pine nuts are so costly! I often end-up with pistachios, even walnuts and cashews but pine nuts! Unless, I'm really in mood to splurge a little, of course ;)
Even though not authentic, the peppery arugula with spicy jalapeno, creamy cashews, silky smooth extra virgin olive oil, and lemon juice create a creamy, nutty, and aromatic Pasta Sauce!
Trust me, this Pesto Sauce has everything to make Pasta Dinner crave-worthy!!
I'm sure you will wonder, why do I eat Arugula Pesto and not Classic Basil Pesto?! No offense, I love me Basil Pesto and often make Basil Pesto Pasta for quick and easy dinner! However, I'm a huge salad lover! So, more than Basil, my refrigerator mostly has a box of arugula, with a few handfuls left unused.
Also, just like Basil, arugula is a delicious and healthy dark-leafy green. It offers key nutrients like phytochemicals to combat cancer, antioxidants, and vitamins.
SO, friends, it is good for you!! Eat more arugula!
As I mentioned, this Pesto Sauce is vegan, gluten free, dairy free, paleo, and has less calories per serving. Just a moderate amount of oil and nuts used.
Now, I think I have given you enough facts to try this twisted classic pesto with just few, easy to find, delicious ingredients!
Friends, need I say more?! Go get some arugula and enjoy some healthy, Pesto Pasta for dinner, tonight!! -Savita
Few more pasta sauces, for your next Italian Pasta Dinner, at home!
How To Make Spicy Arugula Pesto
- 1/2 Jalapeno (seeds removed)
- 2 Cup Arugula (2 generous handfuls of baby arugula)
- 1/4 Cup Cashew (raw, unsalted, about 8-10 by count)
- 2 tbsp Lemon (juice)
- Salt and Black Pepper (as per taste)
- 1 Garlic (clove)
- 1/4 Cup Olive Oil
- 1. In a food processor jar, add all of the above ingredients except oil and seasoning (salt and pepper).
- 2. With food processor's motor running slow, add olive oil in one slow stream until pesto is pureed and creamy. (scrap the sides of bowl once in-between to puree everything evenly)
- 3. Taste and adjust salt and black pepper. If needed, taste and add a little more lemon juice too. Remove in a jar with lid. Refrigerate until ready to use. Keeps well for up-to one week!
I have used half jalapeno without seeds, so spice level is not that unbearable! I would say, it is moderate spicy. To adjust per your taste, you can add 1/4 of jalapeno in start, pulse, taste and then add more if you prefer.
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