This arugula pesto is a game-changer, combining the peppery goodness of arugula with the richness of nuts, garlic, and olive oil, creating a versatile and delicious pesto that will take your meals to the next level. The recipe is healthy, vegan, and it comes together in just 5 minutes!
Why This Recipe Works
I absolutely love pesto and always have a jar of homemade pesto in my fridge. This arugula pesto works like a charm and it just bursts with flavor. It’s a versatile and mouthwatering twist on traditional pesto that will leave you craving for more. And it’s super healthy and completely vegan.
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 star ingredient in this recipe is, of course, arugula. Its distinct flavor adds a unique twist to this pesto. The peppery and slightly bitter taste of arugula adds depth while the garlic brings a robust flavor.
The combination of walnuts and pine nuts provide it with a delightful crunch and nutty undertones. The olive oil adds richness and helps to create a smooth and silky texture. And the nutritional adds a nice cheesy taste while being 100 % vegan!
Homemade pesto ist just the best and it goes with basically anything. Toss it with pasta for a quick and flavorful meal, spread it on sandwiches to add a burst of flavor, or use it as a dip for veggies or crispy roasted bread.
Making this vegan arugula pesto is a breeze. With just a handful of simple ingredients and a food processor or blender, you can whip it up in no time. It’s such a quick and effortless way to add some flavor to your meals and take them to a new level of deliciousness!
Plus, the recipe is super versatile and you can easily customize it to your personal likings. You can use other greens or nuts depending on whatever you have on hand.
What Goes Into This Recipe
- Arugula – fresh arugula. I usually buy it on the farmer’s market where it’s really cheap. You can replace it with baby spinach or basil for a change.
- Walnuts – you could also use almonds instead.
- 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 – to taste.
How To Make This Recipe
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.
2. Step: Process until the mixture is mostly fine with small chunks. Scrape down the sides if needed.
Tips & Tricks
- 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.
Equipment
You need the following equipment for this recipe:
- frying pan
- food processor or blender
Storage
Stored in the fridge in an airtight glass jar or container, the arugula pesto 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.
Freezing
Pesto freezes really well. You can freeze it in ice cube trays or a freezer-safe container for up to 6 months.
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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!
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Sina
Arugula Pesto
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.
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