Creative vegan pesto

In my part of the world, autumn brings great greens to the farmer’s market. Late arugula, mustard greens, parsley and of course, the other radicchios: Treviso, Chioggia and Castelfranco.

Pesto time.

My recent batch was:

a head of arugula

half a head of parsley

a handful of mustard greens

about a cup of fresh roasted raw pistachios (roast them at 290 degrees F for 9 minutes, then let them cool)

a half handful of nutritional yeast

(and then, to taste:)

half a teaspoon of dijon mustard

two tablespoons of sushi wine vinegar

two tablespoons of water

three tablespoons of really good olive oil

salt to taste

Put them all in the food processor and process, pushing down the side bits now and then, until mostly smooth.

You can put this on anything. Keeps for a week in the fridge if well sealed.