Arugula avocado pesto – creamy vegan and healthy dressing for salad, pasta and vegetables
Arugula is a delicious greens with a sharp pepper flavor often used in salads or even delicious on Pizza. Avocado is one of my favorite veggies (technically a fruit) and it gives to this recipe the perfect creamy texture we love! Adding basil and mint to this dressing give it an intense and earthy deep flavor. And the pine nuts… their taste and texture are so subtile and delicate in this pesto!
This month for the #RecipeNod challenge, I had to make one of Selena’s recipe. After checking her blog, I got inspired by her arugula pesto and I twisted a bit the recipe by adding avocado and mint.
This recipe is fully made in the food processor and take about 2 minutes. You should store it in a glass container and refrigerate for 2 days max.
- 4 cups of washed arugula salad
- 2 ripe avocados
- 2 lemon juice
- 2 cups of basil leaves
- 1 cup or mint leaves
- salt & pepper to taste
- ⅓ cup of pine nuts
- Wash all greens.
- Put all the ingredients in a food processor.
- Process for 1-2 minutes until having a smooth and creamy texture.
- Place in a glass container and refrigerate.
- The dressing will last 2 days.