Not everyone likes arugula's distinctive flavor in salads, but it tastes amazing in this pesto with toasted walnuts and lime. Blending super-nutritious greens into a really tasty sauce makes it so easy to eat a whole salad-worth of them. There are so many ways to enjoy this pesto: as a sandwich spread, as the sauce for a pizza or tossed with pasta. Using spaghetti squash to make a pasta-like dish is a great way to sneak even more veggies into the meal. I served this to my father-in-law, who isn't a fan of squash, and he loved it. I waited until after he'd eaten it to tell him what the 'spaghetti' was ;)
Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]
- 1 cup arugula (or more!)
- 2 green onions
- 2 small cloves garlic
- 1/2 cup toasted walnuts
- 1/2 small lime, zested and juiced
- 1/2 tsp sea salt or Herbamare (more or less, to taste)
- 1 Tbsp nutritional yeast (optional)
- 1 spaghetti squash, halved and baked
- 1 red pepper, chopped and baked
- 1 cup cherry tomatoes, halved and baked
- 2 Tbsp walnuts, crushed
- 1 Tbsp green onion or chives, chopped
- 1 cup fresh arugula pesto
- Put the ingredients in a food processor, and puree until smooth. If you need to, you can add an extra little drizzle of water or lime juice to get it creamy.
- To bake the veggies, rub them with a spinkle of salt and put them in an oven (or toaster oven, or BBQ with the lid down) heated to about 350 degrees F. Put the squash in first, for about 30 minutes. After it's been in there for about 15 minutes, add the pepper and cherry tomatoes. (Although they're fantastic raw, too!) Put all of the veggies in with their open face up, so that their juices stay with them rather than spilling out onto the baking sheet.
- Scoop the spaghetti squash out of its skin into a large bowl, and toss it with the pesto, breaking up the strands as much as possible without mushing the squash.
- Serve the squash topped with the red pepper, cherry tomatoes, walnuts and green onions or chives.