Vegan Arugula Mint Pesto with Golden Raisins
A dairy-free pesto to rule them all
Vegan Arugula Mint Pesto with Golden Raisins Recipe
Makes 1 cup
2 cups baby arugula
5 to 7 sprigs fresh flat-leaf parsley
3 or 4 sprigs fresh mint
¼ cup pine nuts
3 tablespoons golden raisins
2 tablespoons white wine vinegar
¼ cup plus 2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Marash chile flakes, optional
Food processor or blender
1. Make the pesto
- Pick the leaves from the parsley and mint stems.
In a food processor or blender, combine the arugula, parsley, mint, pine nuts, golden raisins, vinegar, olive oil, salt, black pepper, and as many chile flakes as you like. Blend until it reaches the consistency of a chunky paste or continue blending for a smooth pesto, if desired.
Transfer the pesto to a bowl and serve, atop your favorite pasta, pizza, chicken, lamb, or fish, or spread on sandwiches, crusty bread, or crackers.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 130, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 240mg (10% DV), Carbohydrates: 4g (1% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.