Vegan Basil Arugula Pesto Sauce
Ingredients
- 1 cup fresh basil, packed (25 g)
- 1 cup fresh arugula, packed (25 g)
- 1/2 lemon lemon juice
- 1/3 cup olive oil (80 mL)
- 1/2 cup water (120 mL)
- 2 cloves garlic, peeled
- 1 teaspoon pepper
- 2 teaspoons kosher salt
- 1 1/4 cups almond meal (125 g)
- 1 lb vegan spaghetti (455 g)
- 1/3 cup pasta water, if you're using this as a dip, omit the pasta water (80 mL)
Preparation
Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
Boil salted water and cook spaghetti according to packaging instructions.
When draining the pasta, reserve 1/3 to 1 cup (80 to 235 ml) of water.
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
Enjoy!
