vegan arugula and pistachio pesto

Ingredients

1. 2-3 medium cloves of garlic


2. 1/2 cup shelled pistachios


3. 1 cup arugula, washed and spun dry


4. 1 cup curly or flat leaf parsley (just the leaves), washed and spun dry


5. 1 tbsp red wine vinegar


6. 1 tbsp nutritional yeast


7. 6 tbsp olive oil


8. salt and pepper to taste

 Instructions

1. 1. In a blender or food processor, pulse the garlic, until finely chopped.


2. 2. Add the pistachios, and pulse again, until the nuts are chopped.


3. 3. Add the arugula, parsley, vinegar, and nutritional yeast, and blend, until all the ingredients are finely minced, and well combined.


4. 4. Drizzle in the olive oil, while blending.


5. 5. Season with salt and pepper, to taste. Serve immediately.


6. 6. To store in the refrigerator, cover with a layer of plastic wrap, pressed directly onto the top of the pesto, then cover with a tight fitting lid. It will keep for a day or two in the refrigerator.