This recipe is completely different from Samin's but it was well received at last night's Friendsgiving party (at my favorite yoga studio).
Ingredients:
7 cups baby arugula
2 cups shelled unsalted pistachio nuts
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil
(You can use more or less oil if you want to)
4 peeled garlic cloves
2 teaspoons of freshly squeezed Meyer lemon juice
Zest of half the Meyer lemon
1 teaspoon coarse Celtic sea salt
In a small sauce pan, over medium heat, heat enough olive oil to lightly coat the bottom of the pan.
When the oil is hot, gently cook the garlic cloves. Once the oil smells like garlic, turn off the heat and set this aside. Let oil and garlic cool down to room temperature. Don't allow the garlic to burn. You don't want the garlic to turn brown. This step of gentle cooking just takes the sharp bite out of the garlic.
Working in small batches, crush the pistachio nuts and salt in the mortar and pestle. Once you reach the desired consistency, add the garlic, arugula, and lemon zest. This can take a while, so be patient, and have your favorite Super Yoga Playlist playing in the background.
When your mixture looks well combined, transfer it to a large bowl and add the remaining ingredients: olive oil, Meyer lemon juice, nutritional yeast. Mix it all together with a fork and enjoy heaping spoon fulls mixed in with your favorite pasta.
For my pot luck contribution, I served this pesto mixed into my favorite gluten-free pasta by Garofalo.
Enjoy this recipe and please let me know if you have any questions.
Tip: toss hot pasta with the pesto for even pesto coverage.
