Nut-Free Cilantro Arugula Pesto

Nut-Free Cilantro Arugula Pesto

An unconventional pesto from Jackie Sobon at Vegan Yack Attack — peppery arugula mellows fresh cilantro, with toasted pumpkin seeds instead of pine nuts. Great on toast, pasta, or paninis.

Ingredients

• ½ cup (75 g) raw pepitas
• 4 cups (90 g) loosely packed cilantro leaves
• 3 cups (95 g) chopped or baby arugula
• 2–3 tbsp (30–45 ml) water
• 2 tbsp (30 ml) lemon juice, plus 1 tsp lemon zest
• 3 cloves garlic, peeled
• 1 tsp agave nectar
• ½ tsp sea salt, or to taste
• ¼–½ tsp crushed red pepper, optional
• ¼ cup (45 g) olive oil

Method

1. Toast pepitas in a skillet over medium heat for 3 to 5 minutes, stirring every minute or so, until fragrant and lightly browned. Transfer to a plate to cool completely.
2. Pulse cooled pepitas in a food processor until they resemble large grains of sand. Add cilantro and arugula; pulse until the greens break down.
3. Add water (start with 2 tbsp), lemon juice, lemon zest, garlic, agave, salt, and red pepper. Process until smoother, scraping down the sides as needed.
4. With the processor running, slowly drizzle in the olive oil until emulsified.
5. Taste and adjust seasonings. Use on toast, pasta, or paninis. Keeps refrigerated up to 10 days.