Arugula Pesto

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This arugula pesto is such an easy recipe and it’s super delicious and packed with flavor! The recipe is healthy, vegan, and it comes together in just 5 minutes. 

arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background

Why This Recipe Works

I absolutely love pesto! It’s so easy to make and you can use it in so many different ways. Traditional pesto contains Parmesan cheese and is, thus, not vegan. However, it became pretty easy to find vegan pesto over the years. 

But homemade pesto is still the best! You can store it in a glass jar or container in the fridge for up to 5 days and you can use it in so many ways. It’s amazing with pasta, pasta salads, pizza, or also spread on crispy roasted bread for an appetizer. And you can toss roasted vegetables with pesto for an easy meal. 

While pesto Genovese, pesto with basil, is most popular, you should definitely try arugula pesto. It’s soooo good! 

All you need for this recipe is fresh arugula, pine nuts, walnuts, nutritional yeast, garlic, olive oil, and salt and pepper. Just place everything in a food processor and blend until you’ve got a paste with small chunks. 

The recipe is super healthy and thanks to the nutritional yeast it has a nice cheesy taste while being 100 % vegan! 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Arugula – fresh arugula. I usually buy it on the farmer’s market where it’s really cheap. 
  • Walnuts
  • Pine Nuts 
  • Nutritional Yeast – it gives the pesto a cheesy and nutty flavor. 
  • Olive Oil – use organic, extra-virgin olive oil for the best flavor. It really makes a difference. 
  • Garlic 
  • Salt & Pepper 

How To Make This Recipe

the ingredients that go into this arugula pesto on a food processor

1. Step: In a large pan toast the walnuts and the pine nuts over medium heat until fragrant and lightly browned. Stir often and don’t leave the stove as they burn very quickly. 

Place everything in a food processor or blender. 

pesto in a food processor on a marble countertop

2. Step: Process until the mixture is mostly fine with small chunks. Scrape down the sides if needed. 

Recipe Notes

  • Don’t leave out the nutritional yeast. It’s the perfect vegan replacement for Parmesan cheese and it gives the pesto a nutty and cheesy flavor. Look for it in the health food or spice aisle in your local grocery store. 
  • The recipe is super versatile and you can also use basil or baby spinach instead of arugula for a change. 
  • Toasting the pine nuts and walnuts intensifies their flavor and aroma. 

Frequently Asked Questions

How Long Does Homemade Pesto Keep? 

Stored in the fridge in an airtight glass jar or container, it will keep up to 5 days. Adding a layer of olive oil on top and always using a clean spoon helps to keep it longer. 

Can You Freeze This Pesto?

Yes, pesto freezes really well. You can freeze it in ice cube trays or a freezer-safe container for up to 6 months

a small white bowl with pesto with tomatoes, pine nuts, and walnuts on the side

Related Recipes

  • Vegan Pesto with Basil 
  • Pesto Gnocchi 
  • Pesto Pasta Salad 
  • Broccoli Pesto with Pasta 
  • Red Bell Pepper Almond Pesto 

I Love To Hear From You! 

I hope you like this arugula pesto as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background

Print

Arugula Pesto

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This arugula pesto is such an easy recipe and it's super delicious and packed with flavor! The recipe is healthy, vegan, and it comes together in just 5 minutes. 
Course Dip
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Servings 6 servings
Calories 171kcal
Author Sina

Equipment

  • food processor

Ingredients

  • 3 cups arugula
  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • 2 cloves of garlic
  • 4 tablespoons olive oil
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • In a large pan toast the walnuts and the pine nuts over medium heat until fragrant and lightly browned. Stir often and don't leave the stove as they burn very quickly. 

    Place everything in a food processor or blender. 

  • Process until the mixture is mostly fine with small chunks. Scrape down the sides if needed. 

Notes

  • Don’t leave out the nutritional yeast. It’s the perfect vegan replacement for Parmesan cheese and it gives the pesto a nutty and cheesy flavor. Look for it in the health food or spice aisle in your local grocery store. 
  • The recipe is super versatile and you can also use basil or baby spinach instead of arugula for a change. 
  • Toasting the pine nuts and walnuts intensifies their flavor and aroma. 

Nutrition

Calories: 171kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 197mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

The post Arugula Pesto appeared first on Vegan Heaven.





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