This plant-based pesto is rich in flavor, made with arugula, almonds, and plant-based parmesan cheese (made from water, coconut oil, and chickpea protein). Try some of this savory sauce on your pizza, spaghetti, and/or vegetables. It’s amazing!

Materials:
cookie sheet
parchment paper
Kitchen Aid or other food processor with grater attacher
cheese grater (if not using food processor grater attachment)
measuring cups and spoons
glass jar with wide opening (to store)

Ingredients:
2 cups organic arugula (1.5 oz)
5.3 oz Plant Ahead plant-based parmesan
1/2 cup organic almonds (roasted, unsalted)
1 teaspoon minced garlic
1/2 cup organic extra virgin olive oil
1/4 cup fresh squeezed lemon juice
dash of sea salt

Directions:
Preheat oven to 350 °F. Line a cookie sheet with parchment paper and roast almonds on 350 °F for 10 minutes. Set aside to cool. Shred plant-based parmesan with cheese grater or food processor. Place shredded parmesan, arugula, almonds, and minced garlic in a food processor and pulse until all ingredients are broken down into smaller pieces. Add oil, fresh squeezed lemon juice, and sea salt to the food processor and blend on low until thoroughly combined.

Enjoy on pasta, pizza, bread, or with veggies (makes a nice dip). Store in a glass container in the refrigerator for 3-5 days if not eaten right away.

Derived from: Flanagan, S., Kopecky, E., & Weiner, A. “Presto Pesto.” Run Fast. Cook Fast. Eat Slow: Quick-fix Recipes for 
Hangry Athletes, Rodale, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, 2018, p. 172