Vegan Arugula Pecan Pesto

Are you craving pesto but can’t do garlic and/or dairy?

I have always loved pesto, but found that once I converted to veganism I started consuming it less since most varieties contain cheese. Now, take that one step FURTHER and imagine being told that you can no longer eat garlic! Needless to say, I was heartbroken.

I’ve been eating according to a modified low FODMAP diet for a few months now, and while I don’t find it overly difficult most of the time, I do struggle once in a while.

I recently decided to hop into the kitchen and experiment with a vegan, low FODMAP friendly version of this delicious green wonder. This pesto is great as a spread on sandwiches and is also wonderful to incorporate into sauces for pastas and other things alike! It has a great peppery bite thanks to the arugula, and is salty, cheesy, and fabulous!

What more could you want?

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If you try this recipe, be sure to let me know! Leave a comment, and don’t forget to tag a photo #thelittlestoat on Instagram. Know someone that may be interested in this recipe? Share this post with your friends & family!

Enjoy, my friends.


Vegan Arugula Pecan Pesto

INGREDIENTS:

  • 1 cup arugula

  • 1/3 cup raw pecans

  • 2 tbsp nutritional yeast

  • 2-3 tbsp extra virgin olive oil

  • salt & pepper to taste

INSTRUCTIONS:

  • Add all ingredients to a food processor, blend until fully combined and only small pieces of pecans remain.

  • Add more olive oil, salt & pepper if needed.

  • Store covered in the refrigerator for 3-5 days.