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Leaves Shadow

Arugula & Almond Pesto

Prep Time:

15 Minutes

Marinade Time:

Cook Time:



Freeze Time:



1 Jar


Coffee on Desk

About the Recipe

Pesto is such a versatile sauce. You can mix a.nd match to create a variety of dishes such as oven-baked salmon, grilled shrimp, pan-fried chicken, and roasted vegetables, or turn it into a delicious dip by mixing with lemon juice and sour cream or yoghurt. Feel free to use other nuts such as pine, cashew and walnuts, or nutritional yeast for a vegan friendly option.


  • 3-4 cups tightly packed basil leaves, or rockets / arugula

  • 1/4 cup grated parmesan, or 2 tbsps nutritional yeast (vegan)

  • 3/4 cup extra virgin olive oil

  • 1/2 cup roasted raw almonds/ macadamia/ cashew/ pine nut

  • 1 clove crushed garlic (optional)

  • Salt to taste


Step 1

Add the basil/ rockets, roasted nuts, and parmesan in a blender and process well. Then add olive oil gradually and blend until consistent.

Step 2

Alternatively, add all ingredients in a large bowl, use a handheld blender to mix until smooth and consistent.

Step 3

Store in a jar in the fridge for up to 5 days.

Use it as a salad dressing, pasta sauce, spread over a piece of toast, or cooking sauce for chicken, salmon, or vegetables.

If you feel unable to finish the pesto within a few days, you may freeze it as ice-cubes for up to 1 month. Toss one or two cubes into your cooking dishes.

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