Happy St. Patrick’s Day! While many of you are out & about enjoying green beer & festivities, I went to yoga & came home & cooked! I have an important job interview tomorrow, so I’m taking it easy tonight, but that doesn’t mean I didn’t get into the spirit with some green food!
I love pesto & I love that there are so many creative & flavorful variations! Like this one I made tonight with arugula & cilantro fresh from Suzie’s Farm…
Arugula-Cilantro Pesto
Prep time
Total time
Author: Vegenista
Cuisine: Vegan
Ingredients
- 1 cup pine nuts
- 1 1/2 cups arugula
- 1 cup cilantro
- ½ cup of olive oil
- 2 cloves of fresh garlic
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. mellow white miso
Instructions
- Put all ingredients in a food processor or blender & whirl away! Season with sea salt & pepper to taste.
I was craving pasta (when do I not!) so I made some tri-color rotini, tossed it with the pesto & topped with fresh cilantro, vegan parm, red pepper flakes, & lemon zest!
“Pesto Pasta”
Vegenista's Kitchen is a plant powered food blog dedicated to eating consciously & living compassionately.
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