You know that moment when you reach into the fridge and what you were looking for just isn’t quite as delicious looking as you were expecting it to be? That’s what happened to my arugula. I mean, it was still edible and all, but it would have made a pretty sad looking salad. Nobody wants to eat a sad salad. So I reached for my handy dandy mini food processor and whizzed up this pesto. I was going to use almonds originally, but the pecans are lovely here, adding a little sweetness which balances out the fiery arugula. Adding the fresh lemon juice kicks up the zing factor, too!
When I was a child, I knew arugula by another name – rocket. So I dubbed this “Rocket Fuel” due to the speed at which it can be made and the flavor “ooomph” it adds to whatever dish you use it in. I made this fairly thick so that it can be used as a dip; if you want to use it for other things, it can be thinned down with a little more olive oil or lemon juice, whatever you prefer!
If you have a full sized food processor, this is as easy as throwing all the ingredients in and blending. If you’ve got a mini food processor, just pulse the nuts first, then add the lemon juice and oil. Pulse to combine and then just add the arugula in batches until it all fits – still only takes a minute or two!Print
Rocket Fuel: Arugula Pecan Pesto
Dairy free, vegan dip made using peppery arugula whizzed into pecan pesto. A refreshing version of the classic basil pesto, this has bite and sweetness!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
In a full size food processor:
- Add all ingredients and pulse until combined.
If using a mini sized food processor:
- Pulse the nuts first. Add the oil and lemon juice, then add arugula leaves handfuls at a time, pulsing until you can fit them all in. Then pulse until everything is combined!