Vegan Pea Walnut Pesto

I love a seasonal take on my favorite go-to recipes.  I often like to make my own pesto throughout the year however this recipe brings a touch of spring into my basic vegan pesto recipe.  Peas and arugula add beautiful natural coloring as well as a peppery/lemony kick to this recipe.  Thanks to one of my favorite blogger friends @Lexiborr for the recipe inspo here!

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLY

What you need:

  • ½ cup thawed organic frozen peas (can use fresh)
  • 1 good handful of fresh organic arugula (roughly just over a cup)
  • 2.5 T raw organic walnuts
  • 2 cloves garlic
  • Juice of ½ lemon
  • 3-4 T olive oil (may need more or less depending on texture preference)
  • Salt and pepper

 

How you do it:

  1. Throw all ingredients into a food processor or Vitamix and blend on high
  2. Add olive oil as needed until reaching desired consistency (I like mine on the thicker side but some like thinner)
  3. Add salt and pepper to taste

Tip:

  • Stores well in a glass jar in the fridge for up to a week
  • I like to toss zucchini noodles (pictured) or lentil pasta in this sauce and add a plethora of extra veggies; this stores well for lunches throughout the week and can even be eaten cold
  • Leftovers? Use as a sauce on avocado toast or add a few tablespoons with a can a chickpeas to a food processor for a flavor packed take on homemade hummus!

IMG_7719

GFG Enjoy! Signature

 

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