Arugula Pesto (Rocket Pesto)

• 1 cup arugula/rocket
• 1 cup fresh basil
• 1 small shallot, diced
• ⅓ cup macadamia nuts
• 1½ teaspoons nutritional yeast
• ½ cup extra virgin olive oil
• 1 tablespoon lemon juice plus more to taste

kosher salt to taste

1. Heat a small amount of oil in a skillet over medium heat. Cook the diced shallot until translucent.
2. Add the cooked shallot to the bowl of a food processor with the rest of the ingredients.
3. Blend until everything is well incorporated, scraping down the sides as needed.
4. Adjust the seasoning, adding more fresh lemon juice or salt to taste.

See the blog post for storage tips and ideas on how to use arugula pesto.