I love the addition of pecans in this. If you do not have pecans, try using walnuts instead. I tend to veer away from the traditional use of pine nuts when making any pesto. For some reason, pine nuts tastes fishy to me and I cannot stand them.
I like to add in either fresh or oven roasted tomatoes in this dish. I feel like the acidity of the tomatoes really brightens up the dish.
Linguine with Vegan Arugula-Pecan Pesto
Ingredients: (the pesto makes about 1-1.5 cups)
3 c baby arugula
1/2 c toasted pecans
1/4 c evoo
1/4 c fresh basil
1 clove garlic, smashed
2 tbsp nutritional yeast
1 tbsp lemon juice
salt to taste
chopped roasted or fresh tomatoes (optional)
Boil a pot of salted water and cook linguine accordingly. In the meantime, combine the remaining ingredients (except for the tomatoes) in a blender and blend until blended. Season to taste.
Pour pesto sauce of your linguine, add tomatoes. That's it!! Bon Appetite!