I was making pesto pasta for dinner and thought of using arugula, mainly because I didn't have any basil, but also I had heard how good it can be. Well, I had no idea how good it would turn out. It really hits all the notes for me: creamy, cheesy, salty, and a bit of bitter. It was delicious with rotini and spicy tofu, and even better on a crostini the next day. I didn't use much oil because I was out. Feel free to add more, but for the pasta, I chose to thin mine with a bit of the pasta water.
2 lightly packed cups of baby arugula
2 smallish garlic cloves
3/4 cup raw walnuts
1 TB lemon juice
scant 1/2 tsp salt
2 TB nutritional yeast
1/8 cup of olive oil
Place the garlic in a cuisinart and pulse until the cloves are chopped up. Add everything else except the oil and process until everything is pureed, then drizzle in the oil and scrape down the sides, and process until smooth. yields 1 cup
For the tofu, I pressed a cake of tofu for a few minutes, cubed it and drizzled over a little vegetable oil, gently tossed it with a tablespoon of soy sauce, a sprinkle of salt and pepper, and 1/2 tsp chili flakes, and baked at 350 for 30 minutes.